Melt 2 tablespoons butter in the top of a chafing dish or large saucepan placed directly over a flame. When the butter is melted, place two peeled and sliced lengthwise bananas in the pan. Sprinkle them with brown sugar and cinnamon and sauté until lightly browned. Turn and sauté the other side, sprinkling them again with brown sugar and cinnamon. When the bananas are soft but not mushy, pour 2 ounces of dark rum into a ladle, then carefully ignite the rum and pour it over the bananas. When the flames die out, spoon the bananas and syrup over vanilla ice cream.
Pour the juice from a pint jar of halved peaches into the top of a chafing dish or large saucepan and bring to a boil. Thicken with one-half teaspoon arrowroot dissolved in a little cold water and place peach halves in the pan. Baste the peaches with the sauce until they are heated through. Pour 2 ounces of raspberry brandy (or Cognac), over the fruit and heat until bubbling. Carefully ignite. Peaches may be served over pound cake or homemade fresh peach ice cream.
Yield: 2 to 4 servings