| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
St, Ivel |
1 |
servings |
INGREDIENTS
| 50 |
g |
St Ivel Gold Light; (2oz) |
| 60 |
ml |
Unsweetened orange juice; (4tbsp) |
| 60 |
ml |
Unsweetened orange juice; (4tbsp) |
| 60 |
ml |
Clear honey; (4tbsp) |
| 5 |
ml |
Ground cinnamon; (1tsp) |
| 1 |
sm |
Orange; cut into thin |
|
|
; strips , zest of |
| 4 |
md |
Bananas |
INSTRUCTIONS
Place the St Ivel Gold Light, brandy, orange juice, honey, cinnamon
and orange zest in a saucepan. Heat gently, whisking continuously,
until the St.Ivel Gold Light has melted and the mixture is well
blended. Bring to the boil, whisking, then remove the pan from the
heat.
Peel the bananas and slice diagonally in generous chunks and place
them place them in a shallow, ovenproof dish.
Pour the melted mixture over the bananas. Cover and bake in a
preheated oven at 180C / 350F / gas mark 4, for about 20 minutes,
until the bananas are just beginning to soften.
Serve the baked bananas immediately with low fat ice cream or
reduced-fat cream.
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