Los Arcos Plátanos Foster (Bananas Foster, Tijuana-Style)

Ingredients

• 1/4 cup salted butter, divided
• 4 bananas, sliced in half lengthwise
• 1/2 cup ground or grated piloncillo (2 ounces) or dark brown sugar
• 2 tablespoons water
• 1/2 teaspoon ground Mexican canela (Ceylon cinnamon)
• 1/2 cup (4 ounces) dark rum
• 1/4 cup (2 ounces) orange liqueur (such as Grand Marnier, Triple Sec, or Cointreau)
• Pinch of fine sea salt
• Vanilla ice cream, for serving

Steps

1. Melt 2 tablespoons butter in a large skillet over medium. Once butter is bubbly, add banana halves to skillet, cut sides down. Let bananas caramelize, undisturbed, for 4 minutes. (Really, do not move bananas, even if they feel stuck!)
2. Reduce heat to medium-low, and add piloncillo, 2 tablespoons water, canela, and remaining 2 tablespoons butter. Cook, carefully swirling skillet in a circular motion occasionally to help piloncillo melt and incorporate into a thickened sauce, 3 to 5 minutes.
3. Increase heat to medium, and add rum and orange liqueur. Once sauce is vigorously bubbling, it’s time to flambé! Slightly tilt skillet toward flame of stovetop, and carefully ignite alcohol using a long match, or light a long match and hover it over skillet. (Alcohol will catch on fire and burn off, reducing sauce and helping sugars caramelize.) Once flames dissipate, swirl skillet again to make sure bananas are thoroughly coated in sauce. Sprinkle with a pinch of sea salt.
4. Divide flambéed bananas and sauce evenly among 4 plates or shallow bowls. Top each serving with a scoop of vanilla ice cream, and serve immediately.