Wednesday, 20 October 2010
I promised the recipe for the gross looking banana dessert. It's quick, simple and very yummy. I thought it would be better to have the main photo of "before" bananas, as the "after" doesn't look terribly appealing...
1 1/2 ripe bananas per person
Fortified wine or liqueur (marsala, madeira, port, sherry, etc)
The bananas have to be spotty. Bananas that are not ripe enough give very disappointing results. The starch turns into sugar as the bananas ripen and starchy bananas would have a "wooly" consistencyas opposed to soft and smooth. The taste is not that great either.
Cut the bananas in half, then halve again lengthwise. Place the pieces in a frying pan, sprinkle generously with sugar and a bit less generously with cinnamon. Add a bit of water and cook it on medium heat until the sugar has caramelized. Turn the bananas carefully to keep the pieces intact. When the whole thing looks brown, splash it with your preferred booze, sprinkle some more cinnamon over it, cover for a couple of minutes and serve.
I used something called Mandorla, which is Marsala wine flavoured with almonds, because it was all I had in the cupboard.
If you arrange the bananas carefully on a plate, they'll look far less disgusting than mine. A scoop of vanilla ice cream or a bit of cream would also help the appearance...