Friday, September 14, 2012

Caramel Banana - Wicked Sweet Indulgences

I would love to indulge in sweet dessert more often ,if not for my age ( have to take care of my health since my organs are no longer 25 years old , much as I would love to think so, LOL!  ) I am not a diabetic but my dad is so I have to be EXTRA careful not to be one !   But now and then I do have cravings for sweet stuff like this banana caramel and ice cream :)   This is such a simple dessert yet packed with flavor.  I can still taste the spices flavored caramel in my imagination :)   I made this for our after meal dessert and it was this and my craving is satiated by this wicked sweet indulgence :p   When you friends joining you for dinner and you want something simple...this is it !  The one wicked indulgence that will have your friends asking for more....and you can serve this dessert with your homemade vanilla ice cream...SLURRP !

For the need cardamons, star anise, cinnamon stick, pandan leaves, knotted( optional , water and caster sugar....boil them till  thicken and lightly brown.  This can be done in a breeze and you have the most aromatic caramel for your pan fried bananas.

Do not cook this too early or the caramel will set before 
you can pour over your bananas....the moment your guests are
ready for their dessert , then only you prepare the caramel

love the harden toffee....crunchy and aromatic
( after all the photo caramel has harden :p )

best to eat it when it is still warm and 
served with ice cream of your choice :)
this is wicked sweet indulgence for your eyes only

Caramel Banana - Flavours Magazine , July-August 2011 Issue
4 servings

8 cardamom pods
4 star anise
4 sticks cinnamon
4 pandan leaves, knotted * optional
4 tablespoon water
200 gm caster sugar

Pan-fry Bananas

4 tbsp of oil for frying
8 banans, peeled and cut into half diagonally

Garnish:   ( I left this out )
mnt leaves
Maraschino cherries

To prepare caramel:

Toast cardamon and star anise in a small saucepan until fragrant. Add cinnamon sticks, pandan leaves, water and sugar and cook over low hear, stirring occasionally, until the syrup turns a light gold. Remove from heat and cool before straining , reserve caramel and star anise.

To prepare bananas:
Heat oil in a frying pan until hot. Pan-fry bananas for 5 minutes or until golden brown.

To serve:
Arrange banas upright on a plate.  Spoon some caramel over the bananas and top with star anise and cherry. Garnish with mint leaves and serve immediately.

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