NewzIn his classic step-by-step illustrated cookbook "La Technique" (first published in 1976 by Times Books), Jacques Pépin called flamed bananas "an inexpensive and delicious dessert." And they are. Roasting the bananas in their skins keeps them intact during the initial cooking. Things get trickier once you peel them and introduce them to the caramel sauce.
And when it's time to ignite the rum, watch your fingers. Fireplace matches or one of those butane-fueled grill lighters are helpful, as is a long-handled spoon for basting.
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