Recipe by Pepina Rae
Pronounced (chop-ee-too-las) This wonderful recipe is from the Tchoupitoulas Plantation Restaurant operated from 1964 till 1991 in the oldest existing building in Jefferson Parish, Louisiana (circa 1790). Built by Jean-Baptiste Drouet as Cedar Grove Plantation. This is a tried and true recipe. It is fabulous all by itself, but it also makes an absolutely killer topping for ice cream or bread pudding.
Top Review by PanNan
What a unique and tasty dessert. I've never seen a similar recipe before, and it was a taste adventure. Some of the ingredients weren't included in the directions, and I had a feeling some of the steps were missing. I guessed where to add the first 3 cups of water, the butter, and the vanilla. We enjoyed the end product, even if I guessed wrong. I think it would be great with a good vanilla ice cream.
- 3 cups water
- 1 cup sugar
- 1 tablespoon honey
- 1 orange, sliced with peel intact
- 1⁄2 cup cornstarch
- 1 cup water
- 6 bananas, peeled and sliced
- 1 teaspoon vanilla extract
- 1⁄2 cup butter
- 2 ounces rum
Directions See How It's Made
- In small saucepan mix 3 cups water with sugar, honey, and orange slices. Heat to a boil.
- Dilute cornstarch in 1 cup of water to make a slurry.
- Slowly incorporate cornstarch slurry into sugar/honey/orange mixture until you get your desired consistency. Remember that it will not thicken fully until it comes to a boil. You might have to adjust the amount of slurry needed.
- Simmer for about 15 minutes.
- When ready to serve, remove orange slices. Then add bananas, vanilla extract, butter and rum. Stir gently and serve.