| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Waitrose2 |
4 |
servings |
INGREDIENTS
| 55 |
g |
Unsalted butter; (2oz) |
| 15 |
ml |
Demerara sugar; (1tbsp) |
| 15 |
ml |
Clear honey; (1tbsp) |
| 4 |
|
Home-ripening bananas |
| 55 |
g |
Physalis; the papery lanterns |
|
|
; peeled back and |
|
|
; twisted gently |
|
|
; (2oz) |
| 1 |
|
Kiwi fruit; peeled and sliced |
|
|
; into rounds |
| 1 |
|
Carambola; sliced crosswise to |
|
|
; form star shapes |
INSTRUCTIONS
To make a glaze, melt the butter over a very gentle heat and stir in the
sugar and honey.
Peel the bananas and cut them in half lengthways. Place them in a heatproof
serving dish with the cut side uppermost.
Pour the glaze over the bananas and arrange the rest of the fruit on top.
Cover and cook in a preheated oven 180°C, 350°F, gas mark 4 for 25 minutes
until the bananas are golden brown or tender.
Serve immediately.
Variation:
To make a banana smoothie, peel 2 ripe bananas and place in a food
processor with 150ml (5fl oz) natural yogurt, 2 scoops ice cream and 15ml
(1tbsp) clear honey. Process until smooth. Pour into serving dishes and
serve immediately. Serves 2 on its own as a dessert or 4 if served with the
glazed bananas and exotic fruits.
Converted by MC_Buster.
NOTES : A delicious and colourful warm banana dessert. Serve with ice
cream, cream or half fat cr.me fraîche.
Converted by MM_Buster v2.0l.
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