I am usually not one for fooling around with bananas in desserts, but this, if you’re careful not to overcook the bananas, is heavenly. Years ago, in the early days of my career as a vegetarian caterer, I made it often; it was one of my most requested desserts. These days I’m as likely to spoon some of the bananas with their fragrant syrup into a bowl of morning yogurt as I am to serve it after a meal.
Ingredients
- 2 cups Chardonnay
- 1 vanilla bean, split in half lengthwise
- ⅓ cup mild honey, such as clover
- 1 cinnamon stick
- ½ cup golden raisins or currants
- ½ cup dried apples (optional)
- Juice of 1 lemon
- 3 to 4 firm but ripe bananas
- ½ teaspoon freshly grated nutmeg
- ¼ cup lightly toasted slivered almonds
- Plain yogurt or whipped cream
- Nutritional Information
Nutritional analysis per serving (6 servings)
250 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 44 grams carbohydrates; 3 grams dietary fiber; 32 grams sugars; 2 grams protein; 7 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 6 to 8
Preparation
- Pour Chardonnay into a medium saucepan. Using the tip of a paring knife, scrape seeds from vanilla bean halves into wine and add pods. Add honey, cinnamon stick, raisins or currants, and dried apples and bring to a boil. Reduce heat, cover and simmer 5 minutes.
- Meanwhile, fill a bowl with water and add lemon juice. Peel bananas;,cut them in half lengthwise and, then into 2-inch pieces, and immediately place in the acidulated water. (This prevents bananas from discoloring.)
- After wine mixture has simmered for 5 minutes, dDrain bananas and add to simmering wine to wine. Add nutmeg. Return Bring backmixture to a simmer, cover and simmer 5 more minutes. Remove from heat. Add almonds. Remove cinnamon stick and if you wish, add a little more nutmeg. Serve warm, topped with whipped cream or plain yogurt if desired.
Dining and Cooking