Bananas Foster Ice-Cream Pastry

Preheat oven to 35

Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring after 5 minutes.

Remove from oven, and increase oven temperature to 40

Unfold 1 puff pastry sheet on a lightly floured surface.

Roll into a 10-inch square, carefully smoothing creases.

Cut into 4 (4- to 5-inch) circles using a cutter.

Place on a parchment paper-lined baking sheet.

Bake at 400 for 10 to 15 minutes or until golden brown and puffed.

Heat butter and sugar in large nonstick skillet over low heat 2 minutes or until sugar is melted.

Add orange juice, next 3 ingredients, and 1 Tbsp. water to skillet. Cook, whisking constantly, 2 minutes or until mixture is blended and smooth.

Add bananas, and cook 1 minute.

Arrange pastry rounds on serving plates. Top each with about 1/2 cup banana mixture and 1/2 cup ice cream.

Drizzle with any remaining sauce.

Sprinkle with toasted pecans, and serve immediately.

*Frozen puff pastry shells may be substituted for frozen puff pastry sheets.