Setting Dessert Ablaze for Flavor

Bananas Foster is not just cooked; it is set on fire. By igniting rum and banana liqueur tableside, chefs create a dramatic caramelization that transforms simple fruit into a sophisticated, smoky treat.

This famous New Orleans dessert relies on the process of flambé to burn off the harsh alcohol while leaving behind a rich, concentrated flavor. As the flames lick the pan, the brown sugar and butter melt into a glossy, decadent glaze. It was created in 1951 at Brennan’s Restaurant to help promote banana imports arriving at the local port. Watching it ignite at your table is as much a part of the culinary experience as the taste itself.