Flambe the Night Away

• 2 tablespoons unsalted butter
• 2 tablespoons dark brown sugar
• 2 bananas, peeled and split or 2 mangoes, peeled and pitted or 2 nectarines or 2 peaches, pitted and cut into quarters or 1 cup sour cherries, pitted or 5 figs, cut in half
• 2 -3 ounces brandy (or frambroise, Grand Marnier, dark rum or other liqueur)
• 2 scoops vanilla ice cream or 2 scoops frozen yogurt
• 2 slices poundcake or 2 slices angel food cake

1. In a chafing dish or nonstick skillet, melt the butter and add the sugar, stirring until it dissolves.
2. Add the fruit and heat thoroughly for 3 to 5 minutes.
3. In a separate small pan, warm the brady; it should feel hot to the touch, but not simmering.
4. Pour the brandy over the cooking friut and, carefully, touch the edge of the brandy's surface with a lit match or lighter.
5. Shake the pan, stir carefully, and tame the flames.
6. Set a scoop of ice cream atop each slice of cake and put the fruit and extinguished sauce on top.

unsalted butter, brown sugar, bananas, brandy, vanilla ice cream, poundcake

Taken from www.food.com/recipe/flambe-the-night-away-129239 (may not work)