1/2 stick (1/4 cup) butter
1/2 to 3/4 cup brown sugar, packed.
1/2 tsp. ground ginger
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 Tbsp. Meyer lemon juice
4 Tbsp. Grand Marnier or Triple Sec liqueur
3 bananas
Vanilla ice cream
Toasted almonds
Creme topping (see below)
Melt butter. Stir in brown sugar and enough water to make a thin syrup. Simmer briskly until partly reduced. Add spices and Grand Marnier. In the alternative add Grand Marnier last and flambé. Simmer 1 to 2 minutes. Slice two of the bananas in half crosswise and again lengthwise. Slice the other banana in 1/2 inch circles. Add to syrup and simmer until they wilt, about 5 minutes. Add the grand Marnier now if you wish to flambé.Warm briefly and then carefully set aflame. Simmer a minute or two until the flames die. Place crepes on individual plates. Put several small scoops of vanilla ice cream down the center of each crepe. Add 1 long banana slice to small crepes, 2 if large crepes. Add some syrup. Fold crepe over ice cream and bananas and turn over on plate. Top the crepes with the rest of the pan syrup and sliced bananas, a dollop of creme topping, and toasted almonds. If desired sprinkle with cinnamon and or powdered sugar.
Creme Topping:
1 cup light sour cream
2 Tbsp. whipping cream
1 packet Splenda
This is one of the special desserts I have made for my card group-Judy Steele, Cecelia Sands, and Nancy Bocz. We have enjoyed playing cards on Thursday afternoons for quite some time.
4 Tbsp. Grand Marnier or Triple Sec liqueur
3 bananas
Vanilla ice cream
Toasted almonds
Creme topping (see below)
Melt butter. Stir in brown sugar and enough water to make a thin syrup. Simmer briskly until partly reduced. Add spices and Grand Marnier. In the alternative add Grand Marnier last and flambé. Simmer 1 to 2 minutes. Slice two of the bananas in half crosswise and again lengthwise. Slice the other banana in 1/2 inch circles. Add to syrup and simmer until they wilt, about 5 minutes. Add the grand Marnier now if you wish to flambé.Warm briefly and then carefully set aflame. Simmer a minute or two until the flames die. Place crepes on individual plates. Put several small scoops of vanilla ice cream down the center of each crepe. Add 1 long banana slice to small crepes, 2 if large crepes. Add some syrup. Fold crepe over ice cream and bananas and turn over on plate. Top the crepes with the rest of the pan syrup and sliced bananas, a dollop of creme topping, and toasted almonds. If desired sprinkle with cinnamon and or powdered sugar.
Creme Topping:
1 cup light sour cream
2 Tbsp. whipping cream
1 packet Splenda
This is one of the special desserts I have made for my card group-Judy Steele, Cecelia Sands, and Nancy Bocz. We have enjoyed playing cards on Thursday afternoons for quite some time.
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