Shelly's Recipe

BANANAS FOSTER ICE CREAM PASTRY

Category: Desserts

1/2 cup chopped pecans
1/2 (17.3-oz.) package frozen puff pastry sheets, thawed*
Parchment paper
1/4 cup butter
1/2 cup firmly packed brown sugar
1 tbsp orange juice
1 tsp vanilla extract
1/2 tsp ground cinnamon
Pinch of salt
4 bananas, cut into 1/3-inch-thick slices
Vanilla ice cream

Preheat oven to 350. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring after 5 minutes. Remove from oven, and increase oven temperature to 400.

Unfold 1 puff pastry sheet on a lightly floured surface. Roll into a 10-inch square, carefully smoothing creases. Cut into 4 (4- to 5-inch) circles using a cutter. Place on a parchment paper-lined baking sheet.

Bake at 400 for 10 to 15 minutes or until golden brown and puffed.

Heat butter and sugar in large nonstick skillet over low heat 2 minutes or until sugar is melted. Add orange juice, next 3 ingredients, and 1 Tbsp. water to skillet. Cook, whisking constantly, 2 minutes or until mixture is blended and smooth. Add bananas, and cook 1 minute.

Arrange pastry rounds on serving plates. Top each with about 1/2 cup banana mixture and 1/2 cup ice cream. Drizzle with any remaining sauce. Sprinkle with toasted pecans, and serve immediately.

*Frozen puff pastry shells may be substituted for frozen puff pastry sheets.