THAI-STYLE
BANANAS
The
Thais rarely finish a meal with an elaborate dessert, preferring to eat
a selection of tropical fruits. This is one of the exception and you can
understand why.
Ingredients:
SERVES 6
3 tbsp shredded fresh coconut
60 g/2 oz/ ¼ cup unsalted butter
1 tbsp grated ginger root
grated rind of 1 orange
6 bananas
60 g/2 oz/ ¼ cup caster (superfine) sugar
4 tbsp fresh lime juice
6 tbsp orange-flavour liqueur
3 tsp roasted sesame seeds
lime slices, to decorate
ice cream, to serve (optional)
Directions
1.
Heat a small
non-stick frying pan (skillet) until hot. Add the coconut and cook,
stirring constantly, for about 1 minute until lightly coloured. Remove
from the pan and allow to cool.
2.
Heat the butter
in a large frying pan (skillet) until it melts. Add the ginger and
orange rind and mix well.
3.
Peel and slice
the bananas lengthways (and halve if they are very large). Place the
bananas cut-side down in the butter mixture and cook for 1-2 minutes or
until the sauce mixture starts to become sticky. Turn to coat in the
sauce.
4.
Remove the
bananas from the pan and place on heated serving plates. Keep warm.
5.
Return the pan
to the heat and add the orange liqueur, stirring well to blend. Ignite
with a taper. Allow the flames to die down, then pour over the bananas.
6.
Sprinkle with
the coconut and sesame seeds and at once, decorated with slices of lime.
VARIATION
For very special treat try serving with a flavored ice cream such as
coconut ginger of praline.
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