1 c. butter
1/2 c. brown sugar
1/4 c. pineapple juice
1/4 c. orange juice
4-6 med.-size ripe bananas, sliced halfway and quartered
1/4 c. dark rum
1/4 c. gran marnier
Ice cream of choice
1/2 c. chopped peanuts

Cream butter and sugar in a chafing dish. Cover and cook over low heat until sugar is melted and becomes syrupy. Add juices and mix well. Stir in bananas, rum, and liqueur. Ignite with a long match before serving.

Place a scoop of ice cream on individual dishes. Arrange bananas over ice cream; pour sauce over bananas, and top with peanuts.