Flaming Banana Splits

For finish and flourish Your favorite vanilla ice cream Crunchy chocolate sprinkles Crumbled vanilla wafers or the like A few maraschino cherries

If you haven’t flambéed before, practice beforehand, with a small amount of rum in your pan—without the sugar and bananas—so you’ll know what to expect.

Make and chill the sauces first, even days in advance. First, the chocolate sauce. In a small saucepan, measure the cream, cocoa powder, sugar and vanilla. Whisking constantly over medium heat, bring to a slow, steady simmer. Remove from the heat, add the chocolate and stir until melted and smooth. Stir in the rum, then pour into a jar and chill.

Next, the strawberry sauce. Toss the strawberries, jam and juice into a small saucepan. Stirring steadily over medium heat, bring to a slow, steady simmer. Remove from the heat and carefully purée the works as smooth as silk with a hand blender. Pour into a jar and chill.

When you’re ready for the show, ready the cream. Vigorously whisk the cream, cocoa powder, sugar and vanilla until firm, creamy peaks form, 3 to 5 minutes by hand, less with a mixer. Chill.

Now, here’s how to safely flambé a pan of bananas and light a party on fire without an insurance claim. Roll up your sleeves and tie your hair back if it’s long. Turn off your exhaust fan. Have the pan’s lid nearby just in case things get out of hand. Preheat your largest, heaviest skillet or sauté pan over medium-high heat. Toss in the butter. As soon as it begins to melt and sizzle, follow with the brown sugar. Swirl the pan gently as the sugar melts into the butter and begins bubbling here and there. Continue swirling the works for a moment or two, then lay in the bananas, swirling and tossing them in the pan to absorb the flavors. Rum up!