Ginni
Registered
As I promised here is the sauce.. Yummy...
Roasting bananas intensifies their flavor and is particularly useful for not-quite-ripe fruit. The resulting puree lends a deliciously different taste dimension to sweet, creamy caramel and additionally thickens the sauce. (from Cooking Pleasures)
1 medium banana, unpeeled
3/4 cup pecan halves
1/4 cup water
1 cup sugar
1 cup heavy whipping cream, room temp
1/4 tsp vanilla
1) Heat oven to 350. Place banana on baking sheet and bake for 20 minutes or until skin blackens and pulp is soft, turning once.
2) Meanwhile, place pecans on small rimmed baking sheet. Bake in same oven with banana 8-10 minutes or until fragrant and light brown.
3) Let banana stand 10 minutes or until cool enough to handle. Peel and remove soft pulp. Place pulp on a plate and mash with a fork until smooth.
4) Meanwhile, place water in a heavy medium saucepan; add sugar. Bring to a boil over medium heat, swirling pan frequently and brushing edges of pan with water to remove sugar. Boil 18-22 minutes or until sugar turns deep golden brown, swirling pan once or twice.
5) Remove pan from heat; add cream, stirring with long-handled wooden spoon.
6) Place pan on medium-low heat; stir constantly until hardened caramel dissolves. Stir in banana puree and vanilla; cool slightly. Place in blender or food processor; process until smooth. Serve with blini and garnish with roasted pecans.
makes 2 cups
Per 2 TBS
135 calories
8 g fat total (3g sat fat)
1g protein
15.5 carb
15 mg cholesterol
5 mg sodium
.5 g fiber
Roasting bananas intensifies their flavor and is particularly useful for not-quite-ripe fruit. The resulting puree lends a deliciously different taste dimension to sweet, creamy caramel and additionally thickens the sauce. (from Cooking Pleasures)
1 medium banana, unpeeled
3/4 cup pecan halves
1/4 cup water
1 cup sugar
1 cup heavy whipping cream, room temp
1/4 tsp vanilla
1) Heat oven to 350. Place banana on baking sheet and bake for 20 minutes or until skin blackens and pulp is soft, turning once.
2) Meanwhile, place pecans on small rimmed baking sheet. Bake in same oven with banana 8-10 minutes or until fragrant and light brown.
3) Let banana stand 10 minutes or until cool enough to handle. Peel and remove soft pulp. Place pulp on a plate and mash with a fork until smooth.
4) Meanwhile, place water in a heavy medium saucepan; add sugar. Bring to a boil over medium heat, swirling pan frequently and brushing edges of pan with water to remove sugar. Boil 18-22 minutes or until sugar turns deep golden brown, swirling pan once or twice.
5) Remove pan from heat; add cream, stirring with long-handled wooden spoon.
6) Place pan on medium-low heat; stir constantly until hardened caramel dissolves. Stir in banana puree and vanilla; cool slightly. Place in blender or food processor; process until smooth. Serve with blini and garnish with roasted pecans.
makes 2 cups
Per 2 TBS
135 calories
8 g fat total (3g sat fat)
1g protein
15.5 carb
15 mg cholesterol
5 mg sodium
.5 g fiber
