Bananas foster with pralined pecans
MAKES 4 TO 6 SERVINGS
Pralined pecans:
1-1/2 tablespoons light brown sugar
1/2 tablespoon butter
2 teaspoons water
2/3 cup whole pecans
Sauce:
1/2 cup firmly packed light brown sugar
4 teaspoons cornstarch
1/2 cup cold water
1 tablespoon butter
2 tablespoons rum
1-1/2 teaspoons vanilla extract
3 medium-size bananas, sliced into 1/2-inch rounds
1 pint low-fat vanilla frozen yogurt
To prepare the pralined pecans, stir the light brown sugar, butter and water together in a small saucepan over medium heat until the sugar has dissolved. Bring to a boil, then let it simmer, stirring frequently, until the sauce has thickened, about 2 to 3 minutes. Add the pecans; stir until well-coated. Spoon the pecans onto wax paper and let them cool.
To prepare the sauce, add light brown sugar, cornstarch and water to a saucepan. Cook over medium-high heat, stirring constantly, until the mixture begins to boil. Boil for 1 minute.
Reduce the heat to low, stir in the butter, rum and vanilla, and cook until the butter is melted. Stir in bananas; simmer for 2 minutes.
While still warm, spoon bananas and sauce over individual servings of frozen yogurt. Sprinkle the cooled pecans on top of each serving.
From The Cooking Club Cookbook
