4 bananas
2 tbsp. butter
Juice from 1/2 lemon
8 oz. apricot puree or preserves
2 tbsp. granulated sugar
1/4 c. cognac or rum

FOR SERVING:

1/2 c. whipping cream
1/2 tsp. vanilla extract
2 tsp. granulated sugar
2 tbsp. toasted almonds

Beat cream until soft peaks form. Add vanilla and sugar. Combine in a serving bowl. Sprinkle with toasted almonds; refrigerate. Peel bananas. Cut into half lengthwise. In skillet heat butter, add bananas and brown well on all sides. Turn with spatula. Add lemon juice, apricot puree or preserves; add sugar. Shake skillet carefully to combine. Add cognac or rum. Heat slowly, ignite and let flames burn down. Serve immediately with the cold whipped cream.