World Gourmet Summit 2003 |
Culinary Masterclasses |
The Cuisine of |
Frédéric Anton |
Pré Catalan, Paris, France |
Baked
Whole Banana with Apricots, Pecans, Walnuts and Chivas Regal Whisky |
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Serves 4 | |
Ingredients | ||
4 20ml 100g 0.2 ltr 80ml 1 20g 200g 70g 30g 15g |
bananas (180g each) lemon juice brown sugar orange juice Chivas Regal whisky vanilla bean cinnamon stick dried apricot pecans and walnuts butter mint leaves |
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Method
Wash the bananas and halve them, lengthwise. Brush with lemon juice to prevent discolouration and set aside. Then in large pan over medium heat, caramelise the brown sugar, and pour in the orange juice and Chivas Regal whisky. Reduce slightly. Add the bananas, vanilla bean, cinnamon stick, dried apricots, pecans and walnuts. Simmer over low heat for 3 – 4 minutes, then add in butter and set aside. Serving Place 2 banana halves on each serving dish. Spoon over sauce with the apricots, walnuts, vanilla and cinnamon. Garnish with mint leaves. |