Recipe by erinn in tbay
I saw this on Christine Cushing live and changed it a little. You can leave the alcohol out all together if you wish. The cookies can be made well in advance and the bananas done quickly after your meal and the dish assembled when you are ready to enjoy your dessert. I made this for our thirteen dinner guests a couple of weeks ago and it was inhaled!
Top Review by Luschka
Wow! What a dish! Simple to make, and an absolutely astounding mix of flavours! So delicious, I'll be making it again and again! Especially since the "bowls" can be premade! The flavour is hard to describe, but all I can say is it is well worth making! We didn't even have it with ice cream as it was rich and just so flavourful!
pine nut cookies
- 118.29 ml pine nuts
- 118.29 ml sugar
- 59.14 ml flour
- 73.94 ml butter, melted
- 2 egg whites
- 2.46 ml vanilla
- 14.79 ml butter
- 2 bananas, sliced
- 14.79 ml brown sugar
- 2.46-4.92 ml cinnamon
- 14.79 ml brandy or 14.79 ml rum
- 4.92 ml lemon juice
- 14.79-29.58 ml evaporated milk
Directions See How It's Made
- Pine nut cookie bowls: preheat oven to 350°F.
- Line baking sheet with parchment paper.
- Finely grind pine nuts with sugar and flour in food processor.
- Transfer to a bowl and add butter, egg whites and vanilla and stir well.
- Let sit in fridge 1 hour.
- Evenly spread 1 tablespoons batter into a 4 inch round template (I cut a 4 inch circle out of bristol board and trimmed the edges) on the parchment paper.
- Bake 8-10 minutes- watch and do not over bake.
- Quickly remove cookies from sheet and drape over inverted custard bowl to cool.
- Caramelized bananas: heat butter and bananas in pan.
- Saute 1-2 minutes.
- Add brown sugar and ginger and saute 1-2 minutes.
- Add rum and milk, bring to a boil and remove from heat.
- Assemble in cookie bowls: A scoop of vanilla ice cream with bananas over top.
- Serve immediately.