Wednesday, August 25, 2010

Banana Stiletto

Delicious and fashionable

This is a dish I have learned during my cooking boot camp at Dirty Apron.  I have made this several times since then, and my guests have all loved it.  I experimented with different ingredients, colors, and pairings.  I found that whiskey and brown sugar makes the best sauce. Rum and bourbon are pretty good too.  I use soy butter instead of actual butter.  It gives a very different 'mouth-feel', but I found that I can use less soy butter and crank up other ingredients!

The banana should NOT be over ripe.  Soft banana won't hold it's shape, it tastes a little funky, and you won't be able to prop chocolate on one end to make stiletto.


Ingredients (makes 4)
  • 4 banana (Do not tear. Leave a generous length of the stem on each when separating the bananas)
  • 4 tbsp soy butter (or butter)
  • 4 tbsp brown sugar (or other healthy sugar alternative)
  • 4 tbsp whiskey
  • 4 ripe peaches
  • 4 ripe kiwis
  • 4 tbsp Orange Juice (optional)
  • 4 cubes of dark chocolate (darker the better)
  • 4 of your favourite berries for decoration


Instruction:
1. Preheat the oven to 375F
2. Carefully make an incision in the banana. The incision should be less than ⅔ of the diameter of the banana and leave at least ½ uncut on each end.
3. Very gently knock the bottom uncut side of the banana against the table to make it flat. With your index finger, gently ease the incision open without tearing the ends or the bottom.
4. Cut butter into small slivers and fit about 1 tablespoon of butter into each banana.
5. Put 1 tablespoon of sugar into each banana
6. Pour 1 table spoon of whiskey into each banana.
7. Place each banana against the edge of the baking pan.  Feel free to use something to make sure it will stand up right during the baking process
8. Bake for 10-15 minutes or when the outside of the banana turns black.
10. Meanwhile, cut the peaches into pieces and remove the pit. Puree the peaches.  Add some orange juice if it is too dry.  Side aside.
11. Peel and puree the kiwi separately.  However, don't over puree.  The kiwi should be 'pulp like'.
12. The banana should be ready now.  Side aside and let it cool, while you plate.
13. Scoop some peach puree onto the center of your plate.  How much puree is personal preference and also depend on the size of the plate.  Use the bottom (butt) of the ladle and move the ladle in circular motion from the center and outwards to evenly spread the puree in a circle on the plate.
14. Scoop some kiwi puree onto the center of the peach circle you made.  Clean the ladle and use the same method to spread the kiwi out to form a smaller circle.
15. Carefully place the banana into the center.  Prop two cubes of banana under the stem end of the banana and hold it stationary. The chocolate would melt a bit due to the warmth of the banana, allowing them to fuse together.
16. Decorate with berries.

This dessert should be paired with the same alcohol you used in the ingredient.

3 comments:

  1. whoa.. now this must really be good!!! :))

    Greets from BFC !!!!

    ReplyDelete
  2. I've never tried this before! This looks good!

    ReplyDelete