
Region: Italy
Category: Desserts
Season: Any
Difficulty: Easy and Quick
Of course this is delicious and quick to make, but I also love the way the sauteed banana looks, like a sliver of the moon covered with raspberry sauce, although it's easier to serve it cut-up.
[photo: Clifford A. Wright]
Yield: Makes 2 servings
Preparation Time: 8 minutes
2 tablespoons unsalted butter
Confectioner's sugar for dredging
2 bananas, peeled, sliced in half lengthwise
6 tablespoons kirsch
6 tablespoons raspberry preserves
Ground cinnamon for sprinkling
1. In a skillet, melt the butter over high heat. Meanwhile, roll the bananas in the confectioner's sugar and then cook until light brown spots form in a few minutes.
2. Add the kirsch and cook until it almost evaporates, then add the raspberry preserves, cook for 2 minutes, then remove to a serving platter and sprinkle with a mixture of confectioner's sugar and ground cinnamon. Let it cool a bit and serve.
Variation:
Note:
Posted: 12/13/2006