Pistachio roasted bananas

6 servings

Ingredients

Quantity Ingredient
8 ounces Shelled unsalted
Natural pistachio nuts
Or walnuts or pecans
½ cup Sugar
6 tablespoons Water
Grated zest and juice
1 pint Strawberries
2 cups Cold whole milk
6 Whole bananas,
Just underripe
Of 6 limes
1 Vanilla bean
Split lengthwise
¼ cup Grand Marnier liqueur

Directions

CLEAR LIME SAUCE

ORANGE-STRAWBERRY SAUCE

Preheat the oven to 350 F.

Soak the peeled nuts in the cold milk for 1 hour. Drain and dry on a clean towel. Chop the nuts roughly and place in a large shallow dish.

Peel the bananas carefully to avoid breaking them. Gently press a peeled banana into the nuts, turning to coat completely. Place on an ungreased baking sheet. Repeat with remaining bananas.

Bake the bananas for 10-12 min. Let cool, then carefully place on 6 individual plates. Serve with either Clear Lime Sauce or Orange-Strawberry on the side.

Clear Lime Sauce:

Place all of the ingredients in a small saucepan and bring to a boil.

Remove from the heat and let cool; the sauce will thicken as it cools.

Note: Leave the vanilla bean in the sauce until it is completely finished; remove it before serving.

Makes ⅓ cup

Orange-Strawberry Sauce:

Place the strawberries in a mixing bowl and mash with a fork to a puree. Stir in the liqueur and mix well.

Grains, Rice, and Beans

by Kevin Graham

ISBN 1-885183-08-9

pg 157

Submitted By DIANE LAZARUS On 11-25-95

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