Sunday, February 17, 2013
This was adapted from a recipe in this month’s issue of Bon Appetit featuring Sweet Comforts. It’s a different take on my favorite dessert, Bananas Foster.
I added a little bit of caramel to the mix. Make sure that you use good caramel sauce. I made mine.
If you already have your grill fired up, you can also make this recipe on top of your grill for a nice departure in flavor.
Liquor? Most recipes call for rum or brandy. I liked this with whiskey. I’ve also made it with a dash of Patron Citronge.
1 cup pecan halves
1/4cup pure maple syrup
Kosher salt to taste
3/4cup rye whiskey
1/2cup brown sugar
6 Bananas, peeled, cut on a diagonal into 1/4-inch slices
1 pint Vanilla ice cream
Good caramel sauce
Preheat oven to 350°.
Toss pecans, maple syrup, and salt on a parchment paper-lined rimmed baking sheet and spread out in a single layer. Bake until maple syrup is caramelized and pecans are toasted 13 minutes. Let cool on baking sheet and coarsely chop the pecans.
Bring whiskey, the sugars and butter to a boil in a large skillet. Careful not to ignite the mixture by moving the pan.
Cook over medium heat and simmer until sauce is thickened, about 2 minutes.
Add bananas and cook until softened, about 2 minutes.
Remove from heat and let mixture cool completely in skillet.
Layer bananas, sauce, caramel, pecans, and ice cream in small mason jars.
Posted by Susan York at 2:09 PM