Tropical Fruit Foster Split

Preparation

1. Step 1

   In heavy, 12-inch skillet over moderately high heat, melt 4 tablespoons butter and brown sugar, stirring, until sugar dissolves, about 4 minutes. Add mango and pineapple and sauté until coated with butter, about 1 minute. Add bananas and sauté until coated with butter, about 1 minute.

   Step 2

   Pour rum into pan, but do not stir into sauce. Allow rum to heat, about 1 minute, then tilt pan away from you and use long match to carefully ignite sauce. Let sauce burn, swirling skillet to prolong flame, until it dies out, about 1 to 2 minutes. Using slotted spoon, remove bananas from pan, place, cut side up, on plate, and sprinkle with sugar.

   Step 3

   Pour cream and coconut extract into pan and bring to boil. Reduce heat and simmer, uncovered, until thickened, about 3 to 4 minutes. Keep warm.

   Step 4

   In large, nonstick skillet over moderately high heat, melt remaining 2 tablespoons butter until foam subsides. Add bananas, cut side down, and sauté until golden brown, about 4 to 5 minutes. Remove from heat.

   Step 5

   Into each of 4 chilled bowls, scoop 1/3 cup ice cream. Place 3 pieces banana in each bowl. Divide mango and pineapple among bowls. Spoon sauce over fruit and garnish with wafer cookies if desired. Serve immediately.