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BAKED BANANAS WITH LEMONGRASS, PINEAPPLE COMPOTE AND COCONUT ICE CREAM

 

Ingredients for 4 servings:

4 perfectly ripe bananas, red fingerling bananas preferred

12 pieces lemongrass,  each 4” long

2 tablespoons unsalted butter, melted

4 tablespoons Pineapple Vanilla Compote

4 scoops Häagen-Dazs Coconut Gelato

 

Directions:

Preheat the oven to 350 degrees.

 

Laying the bananas flat on a bake sheet, cut out the portion of skin facing up, about 1/3 of the total peel.  Run the lemongrass pieces crosswise through each banana in three places, using the exposed portion of the banana for easy entry and exit.  Place the skewered bananas on a bake sheet and baste with butter.

 

Bake the bananas for 20 minutes, until tender.  Place on a serving plate with a spoonful of Pineapple Vanilla Compote and a scoop of ice cream.

 

Serve the bananas warm.


Recipe adapted from Cuisiner autrement avec les Confitures by Darrigo, Laporte and Fraudreau.