Instructions: Melt butter with brown sugar in nonstick skillet over medium-low heat, stirring constantly until caramel-like, about 3 to 5 minutes. Remove skillet from heat and immediately pour in amaretto, banana liqueur and rum.

Return skillet to heat and stir briefly to combine liquors with sauce and to heat through. With a long kitchen match, ignite sauce, being careful to keep body, face, hands, hair, clothing and any surrounding flammable objects away from flames.

When flames die down, add bananas, peaches and 2 tablespoons peach syrup and cook, spooning sauce over fruit, until fruit is heated through, about 5 minutes. Serve fruit and sauce over ice cream and garnish with almonds.

This recipe yields 6 servings.

Caution: The rum called for is extremely flammable, so use caution when igniting it. Keep hands, face, hair, loose clothing and props away from flames. Never place an open bottle of liquor over flames. With the proper precautions, a flambe can be a spectacular finale to a dinner party.

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