Instructions: This is bananas Foster with an Asian spin. Serve plain or with vanilla ice cream, and pass the chocolate truffles. This makes 4 servings when accompanied by ice cream.

Place small ungreased skillet over high heat. Add sesame seeds and stir, toasting until light golden. Immediately tip out seeds onto paper towel and set aside.

Return pan to heat. Add coconut and toast, stirring, until golden.

Immediately tip out onto another paper towel and set aside.

Place 12 inch skillet over high heat. Add butter, ginger and orange zest.

When butter begins to bubble, add bananas, cut side down. Sprinkle with sugar.

Add lime juice and saute bananas 1 minute. Turn them over and saute until sauce begins to caramelize, about 1 minute longer.

Transfer bananas to warm dessert plates. Sprinkle with sesame seeds and coconut. Return skillet to medium-high heat and add cognac. As soon as cognac is hot, ignite with a match and when flames die down, immediately pour sauce over bananas. Serve at once with lime wedges.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.