Baked Bananas With Tamarind Sauce

Manami's Note:

"Jerk Barbecue from Jamaica" by Helen Willinsky, neat little book jam packed with interesting reading. This dish serves a dual purpose; as a dessert with ice cream or as a side for meats or fish. I love the flavor of tamarind and there's no need to say that bananas are a wonderful fruit.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

BANANAS

• 4 ripe bananas
• ¼ cup packaged sweetened flaked coconut
• ¼ cup slivered almond
• 1 tablespoon brown sugar
• 2 tablespoons melted butter (do not substitute margarine!)
• 1 lime, juice of , fresh
• 1 lemon, juice of

USE 1/4 CUP TAMARIND APRICOT SAUCE

• 8 ounces sweetened tamarind juice
• 4 ounces apricot jam
• 2 tablespoons honey
• 1 teaspoon dijon-style mustard (optional)

Directions:

1. BANANAS:.
2. Preheat the oven to 350ºF.
3. Peel the bananas and split lengthwise.
4. Arrange in a buttered, shallow casserole dish.
5. Spoon the tamarind sauce over the bananas, then top with the coconut and almonds.
6. Mix the brown sugar with the melted butter and pour over the bananas.
7. Bake ripe bananas for 20 minutes; if the bananas are not very ripe, bake for 30 minutes.
8. Serve hot.
9. TAMARIND-APRICOT SAUCE: (MAKE THIS FIRST).
10. Combine the tamarind nectar and apricot jam and bring to a boil.
11. Continue to boil until the mixture thickens.
12. Stir in the honey.
13. Add the mustard if desired.
14. Allow to cool slightly.