Arlene sometimes uses sliced apricots, peaches or whole strawberries instead of plums for an equally delicious topping.

Serves 4.

INGREDIENTS

  • 4 scoops vanilla ice cream

  • 2 tablespoons (1/4 stick) unsalted butter

  • 1/4 cup firmly packed golden brown sugar
  • 2 large plums, pitted, thinly sliced
  • 1/8 tablespoon ground cinnamon
  • 2 ripe but firm bananas, peeled, thinly sliced
  • 1/4 cup pine nuts, toasted

    DIRECTIONS

    Put 1 scoop of ice cream into each of 4 deep bowls; place bowls in freezer. Melt butter in heavy medium skillet over low heat. Add sugar and stir until blended. Increase heat to medium. Add plums and cinnamon and sauté until plums begin to soften, about 3 minutes. Add bananas and sauté just until heated through, about 2 minutes. Spoon sauce over ice cream. Sprinkle with nuts.