Blue Ginger Asian Banana Split

Recipe by Chef Kate
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    pint coconut sorbet
  • For the Compote
  • 12
    cup sugar
  • 3
    tablespoons sugar
  • 34
    cup water
  • 2
    tablespoons fresh ginger, minced
  • 14
    stalk lemongrass, roughly chopped
  • 12
    vanilla bean, split
  • 14
    fresh pineapple, peeled, cored, and diced into tiny pieces
  • For the Cherries
  • 12
  • 12
    cup sugar
  • 12
    cup water
  • For the Bananas
  • 8
    medium bananas, peeled, halved lengthwise
  • 12
    cup sugar
  • For Garnish
  • 14
    cup toasted slivered almonds
  • 12
    cup sweetened whipped cream
Advertisement

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.
Advertisement