Flambéed bananas

Ingredients:

• 3 ripe bananas, peeled, cut in half lengthwise, then in half crosswise
• 1 orange
• 2 tablespoons unsalted butter
• 3 tablespoons light brown sugar
• 1 vanilla bean, cut in half lengthwise
• 1/4 cup orange liqueur or brandy
• 0.5 cups dark rum
• Whipped cream, for serving

Preparation:

1. Use a vegetable peeler to peel off 4 strips of orange zest. Squeeze out the juice and strain.
2. In a large skillet over medium heat, melt the butter with the sugar, orange zest, and vanilla bean. Cook, stirring, until the sugar caramelizes, about 5 minutes. Remove from heat and stir in the liqueur, orange juice, and a pinch of salt.
3. Return the pan to medium heat, add the bananas, cut-side down, and cook until golden and shiny, 1-2 minutes. Remove from heat and divide among plates.
4. Add the rum to the pan and return to medium heat. Heat for a few seconds without stirring, then carefully tilt the pan to ignite the rum (if using an electric stove, hold a lit match to the rum). Spoon the flaming sauce over the bananas. Garnish with whipped cream and glazed orange zest.
5. Remove the pan from the heat before adding the rum. Use extreme caution when igniting alcohol.Pour the alcohol into the pan and carefully light it with a match or lighter. Return the pan to the heat and stir gently to reduce the flame.