Apricot Sauce: In small saucepan, dissolve apricot jam, thinned with 1/4 cup orange juice. When hot and smooth, remove from heat and set aside.
In chafing dish, melt butter and add sugar. Stir until caramelized, being careful not to burn. Squeeze juice from orange into hot sugar, add apricot sauce and rum. When hot, add lengthwise, sliced banana halves. Cook a few minutes on each side. Add a few more sprinkles of rum and flambe. When flame dies down, place bananas on dessert plates; top with a little sauce and toasted almonds.
NOTE: This dessert is one to make on a side table in front of your guests. It takes only a few minutes to finalize and is quite a show. Serves 6.
