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Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
Caramel-Banana Ice Cream Topping

1/4 cup unsalted butter
1/2 cup brown sugar
1/4 cup orange or pineapple juice
1 dash cinnamon
1/2 teaspoon orange zest
2 teaspoons vanilla or 1 to 2 ounces banana liqueur
2 to 3 ripe bananas, sliced

Melt the butter in a skillet. Add sugar and stir to combine well. Add dash of cinnamon and orange zest; stir well.

When mixture begins to crystallize at edges of spatula tracks, add juice, stirring continually. Simmer 2 minutes, while stirring, until bubbly. Add bananas. Using spatula, pull caramel sauce gently over bananas to avoid mashing them. Add vanilla. Allow hot sauce to cool slightly before serving over ice cream.

Carnegie Science Center's Kitchen Theater

Thursday, March 23, 2000

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