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Combine butter, brown sugar and Fustini’s Cinnamon Pear balsamic in a flambé pan or skillet. Place the pan over a low flame on a gas burner or over low heat on an induction or electric burner. Cook, stirring continuously, until sugar dissolves. Stir in banana liqueur and Fustini’s Cara Cara Vanilla balsamic. Add bananas to the pan and cook until softened and lightly browned.
Carefully add rum and heat through. If using a gas burner, tip pan slightly to ignite the rum. If using an induction or electric burner, use a stick flame to ignite the rum. When the flames subside, about 1–2 minutes, remove bananas from the pan. Scoop desired amount of vanilla ice cream into 4 bowls, arrange bananas on top and drizzle generously with sauce. Serve immediately.
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