Caramel Bananas with Rum
2/3 cup packed brown sugar
2 tablespoons whipping cream
1 tablespoon butter or margarine
3 tablespoons rum
4 medium bananas
1/2 cup chilled whipping cream
1 tablespoon packed brown sugar
1/4 cup sliced almonds
Cook and stir 2/3 cup brown sugar, 2 tablespoons whipping cream and the butter over low heat until sugar is dissolved and mixture is smooth.
Remove from heat; stir in rum.
Cover and refrigerate at least 1 hour.
Cut bananas crosswise into halves; cut each half lengthwise into halves.
Arrange in serving dishes; top with refrigerated caramel sauce.
Beat 1/2 cup whipping cream and 1 tablespoon brown sugar in chilled bowl until stiff.
Spoon over bananas and sauce; garnish with almonds.
Yields 4 to 6 servings.
