This Thanksgiving why not leave the cooking to the Chefs at the Peabody and enjoy a traditional feast at the South's Grand Hotel.
It even features a 36-foot-long dessert table.
Chef Konrad Spitzbart was here to show us how to make one of those decadent desserts.
- Thanksgiving Brunch on the Mezzanine
- at The Peabody Hotel
- November 26
- 10:30 a.m. - 3 p.m.
- Reservations: (901) 529-4183
¼ cup butter
1 cup brown sugar
½ teaspoon cinnamon
¼ cup dark rum
¼ cup banana liquor
Peel and slice bananas and set aside.
Place butter, brown sugar and cinnamon in a sauté’ pan and start to melt the sugar, add bananas and let them soften a little, then add Rum and Banana Liquor and bring to a boil. Spoon sauce over Vanilla Ice cream.