Melt butter in a heavy skillet over low heat. Add brown sugar and spices, stirring until sugar is completely melted.

Add the ripe bananas and cook until they are hot and well-coated with syrup, but not mushy.

Carefully pour in the banana liqueur and rum. If the butter is very hot, the bananas will flame on their own, or you can cook over medium heat, stirring, until the alcohol cooks out.

Or, with a long match, carefully flame the liqueur and brandy in the pan and cook until the flame dies and the alcohol is cooked out.

Add the juice from the lemon and stir to blend. Serve the bananas and sauce warm over the vanilla ice cream.

Source: Karin Wilkerson, Gordonsville, Tenn.