Calvados-flamed bananas with rich butterscotch sauce

My Dutch neighbor gave me this idea. She uses rum and cooks the bananas right in the ashes but they work just as well cooked on the grill rack. It is wise to have a sensible person dealing with the flaming part of this dish, which makes a spectacular end to a meal.

Place the sugar and water in a large pan and heat gently until the sugar has dissolved. Increase the heat and boil until the mixture turns a rich golden caramel color. Remove from the heat and carefully add the butter and cream; the mixture will foam up in the pan. Replace it over a gentle heat and stir to a smooth sauce and then pour into a bowl. When cool, cover and chill until needed.

Prepare the barbecue. Wrap the bananas individually in foil. Once the flames have died down, position a grill rack over the coals to heat. When the coals are hot, or with a light coating of ash, grill the wrapped bananas for 10 minutes. Remove them to a tray, open up the parcels and slit the upper side of each banana. Gently warm the Calvados in a small pan and then pour some of the Calvados into each banana. Put them back on the barbecue and wait for a few seconds before carefully igniting the Calvados with a long match. Serve the bananas with the chilled sauce as soon as the flames go out.

Serves 6
115g/4oz/generous ½ cup sugar
150ml/ ¼ pint/ 2/3 cup water
25g/1oz/2tbsp butter
150ml/¼ pint/2/3 cup double (heavy) cream
6 large slightly underripe bananas
90ml/6 tbsp Calvados