pecan and orange bananas foster
PREP TIME 15 mins, COOK TIME 10 mins
1⁄2 cup pecans, roughly chopped
4 tbsp unsalted butter
4 heaped tbsp dark brown sugar
grated zest and juice of 1 orange
2 large underripe (not green) bananas, peeled and cut into 1⁄2in (1cm) cubes
4 tbsp dark rum
4 thickly cut slices of brioche bread
4 large scoops of good-quality vanilla ice cream
1 In a large, heavy-based frying pan, dry-fry the pecans over medium heat for 3–4 minutes, stirring occasionally, until they begin to brown in places. Remove from the heat and set aside. Wipe the pan clean.
2 Heat the butter, sugar, and the orange juice and zest (reserving a little zest for garnishing) over medium heat, stirring until the sugar dissolves. Increase the heat and cook for 2–3 minutes, until the sauce reduces slightly and begins to look glossy.
3 Add the bananas to the pan and cook for a further 2–3 minutes over high heat, until the sauce reduces further. Meanwhile, toast the brioche. If desired, cut the bread into 23⁄4in (7cm) rounds.
4 When the bananas are just tender, add the pecans and the rum and cook for 1 minute to heat it up, then use a match to carefully light the alcohol. The pan will flare up, so be careful, but the flames should die away within 1 minute.
5 Top each brioche round with a scoop of ice cream, pour over a quarter of the caramelized bananas, and garnish with the reserved orange zest. Serve immediately.
WHAT’S THE STORY?
Bananas Foster a dessert flambéed with rum and served with ice cream and caramel sauce—was first made at Brennan’s restaurant in New Orleans in 1951. At the time, the city was the main port of entry for imported bananas, and the dish was created in honor of regular diner and good friend of the restaurant’s owner, Richard Foster.
|pecan and orange bananas foster|