4 bananas, slightly under-ripe, cut in half lengthwise
8 small scoops DREYER'S or EDY'S GRAND Vanilla Ice Cream
1/3 cup high quality pure apricot preserves
3 tablespoons spiced rum
4 tablespoons toasted almond slices (optional)
COMBINE butter and sugar in large, heavy skillet. Cook over low heat, stirring frequently, for 3 to 5 minutes or until sugar is dissolved and mixture begins to gently boil.
PLACE bananas in skillet, flat side up; cook for 1 minute, carefully spooning sauce over bananas as they are cooking. Gently turn bananas; cook for 1 minute more, continuing to spoon sauce over. Bananas should be slightly browned and caramelized and beginning to soften.
TRANSFER two banana halves per serving onto 4 plates or shallow bowls. Place 2 small scoops of ice cream on banana halves.
ADD apricot preserves and rum to skillet; heat over medium-high heat. Bring to a gentle boil; cook, stirring occasionally, for about 2 minutes or until alcohol is cooked away and sauce is the consistency of a glaze. Spoon about 1 tablespoon over the bananas on each serving. Garnish each with 1 tablespoon almonds.