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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Have had a lot of bananas around leading to a profusion of banana-related creations. I made this instead of traditional applesauce to use up a few bananas and complement some grilled pork chops. I don't have any lemon juice in the recipe, though I can imagine that it may brown a bit in the fridge without this. Ours didn't last long enough for that to happen, though. I also highly recommend this as a topping for vanilla ice cream. Ingredients:
4 medium peaches, ripe |
2 bananas |
1 -2 tablespoon butter or 1 -2 tablespoon margarine |
1/2 teaspoon cinnamon |
1/4 teaspoon salt |
Directions:
1. Pit the peaches and cut the flesh into inch or so chunks.
2. Melt the butter in a medium sauce pan and add the peaches. Cook on medium-low heat for 4-5 minutes, or until the peaches are tender and falling apart.
3. Add the bananas in chunks and stir. Then add the cinnamon and dash of salt, stir again, and replace the lid for two minutes, or until the bananas begin to break down.
4. Kill the heat and remove the pan to cool. Place the mixture in your food processor/blender and pulse. The cooking process made my fruit very tender, and I like a bit of chunkiness, so I only did a few pulses.
5. If you would like a smoother mixture, feel free to peel the peaches and to puree finely in the food processor.
6. The result is good still warm, and delicious cold from the fridge. Enjoy!
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