Prep 30 mins
Cook 1 hr
Variations of this exquisite dessert are common throughout South America. From The South American Table by Maria Baez Kijac. You can substitute your favorite fruit for the peaches
- 4 bananas (ripe but firm)
- 2 tablespoons fresh lemon juice
- 1⁄4 cup Curacao
- 1⁄2 cup nuts, finely chopped (such as walnuts, Brazil nuts, hazelnuts, or pecans)
- 1 -2 peach, ripe, peeled and pitted (sliced 1/4 inch thick to equal 1 cup sliced fruit)
- 1⁄2 cup whipping cream (heavy cream)
- 2 large egg whites
- 3 tablespoons sugar
- peach, sliced, tossed with fresh lemon juice (garnish)
- nuts, chopped (garnish)
- Peel the bananas and slice into 1/4-inch-thick rounds.
- In a medium-size mixing bowl, toss the bananas with the lemon juice and curaçao. Transfer to a 6-cup glass dish.
- Top evenly with the nuts.
- In a medium bowl with an electric mixer, whip heavy cream until stiff peaks form.
- Place the 1 cup peaches in a blender or a food processor and process until smooth.
- Gently fold peach puree into the whipped cream.
- In a medium-size mixing bowl with an electric mixer, whip the egg whites until soft peaks form.
- Beat in the sugar 1 tablespoon at a time.
- Fold the peach mixture into the egg whites.
- Spread on top of the nuts and bananas. Cover with plastic wrap and refrigerate until needed.
- This is best if made only a couple of hours ahead.
- To serve, divide the mixture between 6 stemmed glasses or dessert dishes.
- Spoon some of the liquid that collects on the bottom of the glass dish on top of each dessert.
- Garnish with sliced peaches or chopped nuts.
I love fruit desserts and this is a great one--and no cooking! Personal preference--I left out the nuts and garnished with fresh mint. I plan to try this with cremem fraiche or Greek yogurt in place of the whipping cream--I think the tang might make this even better. Thanks, Nick's Mom!