2 tbsp. butter
1 lg. or 2 sm. bananas
1/4 c. light brown sugar, packed
Dash nutmeg or cinnamon
Toasted almonds slivered or sliced
2 tbsp. banana liqueur, if desired
1/2 c. rum
2 lg. scoops vanilla ice cream
1/4 tsp. orange peel, grated

Melt butter in skillet. Slice or halve bananas lengthwise. When butter foams, add bananas. Cook until lightly browned. Add brown sugar, nutmeg or cinnamon, orange peel, banana liqueur and 2 tablespoons of the rum. Stir until blended. Boil until syrupy.

Place ice cream in 2 heated proof dishes. Warm remaining 2 tablespoons rum in long handled pot. Ignite with long match. Pour over bananas. Spoon bananas and sauce over ice cream. Top with almonds. Serves 2.