Blue Ginger Asian Banana Split |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ming’s delightful, whimsical fusion dessert. If need be, canned crushed pineapple in its own juice may be substituted for fresh. The sorbet, the compote and the cherries may all be prepared in advance. Ingredients:
1 pint coconut sorbet |
1/2 cup sugar |
3 tablespoons sugar |
3/4 cup water |
2 tablespoons fresh ginger, minced |
1/4 stalk lemongrass, roughly chopped |
1/2 vanilla bean, split |
1/4 fresh pineapple, peeled, cored, and diced into tiny pieces |
1/2 cup dried cherries |
1/2 cup sugar |
1/2 cup water |
8 medium bananas, peeled, halved lengthwise |
1/2 cup sugar |
1/4 cup toasted slivered almonds |
1/2 cup sweetened whipped cream |
Directions:
1. For the Compote:.
2. Place the ingredients, except the pineapple, in a medium saucepan and bring to a boil; simmer about three minutes.
3. Remove from heat, strain liquid (discard solids) into a bowl with the pineapple (strained if you are using canned pineapple).
4. For the Cherries:.
5. Bring cherries, water and sugar to a boil in a small pot and stir to make sure all sugar is dissolved.
6. Remove from heat and reserve.
7. For the Bananas:.
8. Preheat the Broiler.
9. Coat the bananas with sugar.
10. Place on a foil-covered broiler pan and broil, turning once, until the bananas are lightly browned on both sides.
11. To assemble:.
12. Arrange two bananas (4 halves) on each of four plates.
13. Place two scoops of sorbet on each plate.
14. Spoon 1/4 of the compote over each plate.
15. Scatter 1/4 of the cherries over each plate.
16. Garnish with almonds and whipped cream.
17. Indulge.
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