Blue Ginger Asian Banana Split
"Ming’s delightful, whimsical fusion dessert. The coconut sorbet is posted here on Zaar. If need be, canned crushed pineapple in its own juice may be substituted for fresh. The sorbet, the compote and the cherries may all be prepared in advance."
- Ready In:
- 25mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 1 pint coconut sorbet
-
For the Compote
- 1⁄2 cup sugar
- 3 tablespoons sugar
- 3⁄4 cup water
- 2 tablespoons fresh ginger, minced
- 1⁄4 stalk lemongrass, roughly chopped
- 1⁄2 vanilla bean, split
- 1⁄4 fresh pineapple, peeled, cored, and diced into tiny pieces
-
For the Cherries
- 1⁄2 cup dried cherries
- 1⁄2 cup sugar
- 1⁄2 cup water
-
For the Bananas
- 8 medium bananas, peeled, halved lengthwise
- 1⁄2 cup sugar
-
For Garnish
- 1⁄4 cup toasted slivered almonds
- 1⁄2 cup sweetened whipped cream
directions
-
For the Compote:
- Place the ingredients, except the pineapple, in a medium saucepan and bring to a boil; simmer about three minutes.
- Remove from heat, strain liquid (discard solids) into a bowl with the pineapple (strained if you are using canned pineapple).
-
For the Cherries:
- Bring cherries, water and sugar to a boil in a small pot and stir to make sure all sugar is dissolved.
- Remove from heat and reserve.
-
For the Bananas:
- Preheat the Broiler.
- Coat the bananas with sugar.
- Place on a foil-covered broiler pan and broil, turning once, until the bananas are lightly browned on both sides.
-
To assemble:
- Arrange two bananas (4 halves) on each of four plates.
- Place two scoops of sorbet on each plate.
- Spoon ¼ of the compote over each plate.
- Scatter ¼ of the cherries over each plate.
- Garnish with almonds and whipped cream.
- Indulge.
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Reviews
-
This was AWESOME!! This went really well with the coconut sorbet recipe you mentioned (recipe 170147)!! I recommend using firm bananas (more on the green side)...a couple of mine were soft, and they got very messy - although they still tasted good! It might be a good idea to place a cookie sheet on the rack below to catch any spills from the bananas.
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
