Pan-Fried Bananas With Brandy
INGREDIENTS
·
1 1/4 cups fresh orange juice (from
about 4 oranges)
·
4 large firm, medium-ripe bananas
·
3 tablespoons unsalted butter (1 1/2
oz)
·
3 tablespoons light brown sugar
·
1 tablespoon brandy
·
1 tablespoon water
·
Large pinch salt
·
Coconut cream, chilled, for lavishing
(from a can of coconut cream or skimmed from the top of a can of coconut milk)
INSTRUCTIONS
1. Pour the orange juice
into a small pan and simmer vigorously until reduced to about 3 tablespoons,
about 20 minutes.
2. Meanwhile, peel the
bananas and cut each in half crosswise, then cut each half in half lengthwise.
3. Heat a large nonstick
skillet over medium-high heat. Add 2 tablespoons butter and heat until it’s
melted and nutty brown.
4. Add the bananas and
quickly sauté until lightly browned and just tender, about 1 minute, turning
once halfway through with a spatula. Sprinkle 1 tablespoon sugar over the
butter and gently shake the skillet until the sugar has dissolved. Remove from
the heat.
5. Carefully divvy the
bananas among 4 dessert plates. Add the remaining sugar and butter, reduced
orange juice, brandy, water, and salt to the skillet and simmer for 1 minute.
Drizzle the sauce over the bananas and serve with a spoonful of coconut cream
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