One day you buy those beautiful yellow organic bananas that are ready to be eaten. But then if for some reason after a couple of days, they are still in the fruit basket and start to go from yellow to dark brown, it is not completely over. They've lost the appeal to be eaten raw, but what about flambée with a vanilla ice cream from L'arte del Gelato? It is all good.
The most important thing is the pan. It has to be just the right size to fit all the bananas without overheating during the cooking process. I warm the pan, melt fresh butter and roast the fruit on both side until it starts to get that nice caramel color. Then sprinkle the cane sugar over the top and lower the heat to let the sugar caramelize and roll around the fruit. The spoon has an important role to baste the fruit with the cooking butter. The last chapter is to increase the heat, pour the cognac over the top and turn the pan into fire. I'll do it twice as I like fire work. Serve the fruit glazed with their cooking juices and some vanilla gelato.