4                    bananas
   3      Tbsp.         unsalted butter
   5      Tbsp.         brown sugar
     1/4  C.            fresh lemon juice
   1      Tsp.          cinnamon
     1/2  C.            white rum -- warmed
   4      Scoops        French vanilla ice
                        cream
Peel the bananas and halve them lengthwise. In a
chafing dish, over medium flame, melt the butter with the brown
sugar. Stir in the lemon juice and add the bananas. Saute
until bananas are tender (2 minutes). Sprinkle on cinnamon.
Slowly pour the warmed rum over the bananas and light with
match. The flame can be too high so pay attention. Keep
spooning rum until flames are extinguished. Immediately spoon
banana halves, with their sauce, around a scoop of ice cream.
Serves 4.