This was adapted from a recipe in this month’s issue of Bon Appetit featuring Sweet Comforts.
It’s a different take on my favorite dessert, Bananas Foster.
I added a little bit of caramel to the mix. Make sure
that you use good caramel sauce. I made
mine.
If you already have your grill fired up, you can also
make this recipe on top of your grill for a nice departure in flavor.
Liquor? Most recipes call for rum or brandy. I liked
this with whiskey. I’ve also made it with a dash of Patron Citronge.
Bon Appetit!
1 cup pecan
halves
1/4cup pure maple syrup
Kosher salt to taste
3/4cup rye whiskey
1/2cup brown sugar
3tablespoonssugar
3tablespoonsunsalted butter
6 Bananas, peeled, cut on a diagonal into 1/4-inch slices
1 pint Vanilla ice
cream
Good caramel sauce
Preheat oven to 350°.
Toss pecans, maple
syrup, and salt on a parchment paper-lined rimmed baking sheet and spread out
in a single layer. Bake until maple syrup is caramelized and pecans are toasted
13 minutes. Let cool on baking sheet and coarsely chop the pecans.
Bring whiskey, the
sugars and butter to a boil in a large skillet. Careful not to ignite the
mixture by moving the pan.
Cook over medium heat
and simmer until sauce is thickened, about 2 minutes.
Add bananas and cook
until softened, about 2 minutes.
Remove from heat and
let mixture cool completely in skillet.
Layer bananas, sauce,
caramel, pecans, and ice cream in small mason jars.
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