Prep 0 mins
Cook 18 mins
A Jacques Pepins recipe which can be made ahead and assembled at the last minute.
- 2 quarts water
- 8 wonton wrappers, each about 3 inches square
- 2 teaspoons canola oil
- 1 1⁄2 tablespoons confectioners' sugar
- 1 teaspoon confectioners' sugar
- 2 teaspoons grated lemon rind
- 2 tablespoons lemon juice
- 1⁄4 cup peach preserves
- 2 tablespoons dark rum
- 2 ripe bananas
- Preheat the oven to 375°F.
- Boil water. Drop the wonton wrappers in one at a time and bring water back to a boil. Boil for about a minute and a half then drain carefully and return wrappers to pot. Fill pot with cold water.
- Brush a cookie sheet with oil. Carefully lift wrappers from water shake off as much water as you can and arrange on sheet. (NOW you know why we used cold water don't you?).
- Place 1 1/4 tbsp of sugar into sieve and top wrappers.
- Cook for 16 to 18 minutes. They should be nicely browned, crisp and glazed. Now remove wrappers from sheet to a cooling rack carefully with thin spatula.
- Mix the lemon rind, lemon juice, peach preserves, and rum in a bowl large enough to hold the bananas.
- Peel the bananas, first cut them in half crosswise, then into 1/3-inch lengthwise slices.
- Add them to the bowl, and mix gently to coat the banana slices with the sauce.
- When you go to serve place a wonton crisp on each of the four dessert plates then divide the banana mixture among the plates, spoon on top of the crisps.
- Place the remaining wonton crisps on top of the bananas, sprinkle the remaining teaspoon of sugar on top.
- Serve immediately.