Banana Flambe with California Pistachios and Shredded Coconut
Suggested Wine Pairing: Braccheto d’Asti or California Late Harvest Viognier
Yield
Ingredients
Sauce
1/4 cup butter
1/2 cup packed light brown sugar
1/2 tsp Chinese five-spice powder
2 tbsp crushed California pistachios
2 tbsp fresh orange juice, divided
1 tbsp orange zest
1/2 tsp grated ginger
1-1/2 tsp vanilla extract
2 firm ripe bananas, peeled and sliced lengthwise then crosswise
Flambe
3 tbsp grain alcohol
Vanilla ice cream
2 tbsp crushed California pistachios
2 tbsp shredded coconut
1 tsp toasted sesame seeds
Instructions
Sauce
In a wok or saute pan, melt butter over medium heat. Add sugar, Chinese five-spice, pistachios and one tablespoon orange juice; cook until sugar is dissolved. Add orange zest, grated ginger, vanilla extract and remaining orange juice; cook for 15 seconds. Add bananas; cook until soft.
Flambe
Drizzle grain alcohol over bananas and flambe.
To serve, place one to two scoops ice cream in individual serving bowls. Add a few banana slices with sauce on top of ice cream. Sprinkle with pistachios, shredded coconut, and sesame seeds. Serve immediately.
Equipment, smallware and tools: Wok or saute pan, spatula, or wooden spoon, paring knife, ice cream scooper, micro zester, grater, cutting board, Chef’s knife, and serving bowls.
Ingredients
Sauce
55 g butter
110 g packed light brown sugar
1 g Chinese five-spice powder
15 g crushed California pistachios
30 g fresh orange juice, divided
5 g orange zest
1 g grated ginger
5 g vanilla extract
2 firm ripe bananas, peeled and sliced lengthwise then crosswise
Flambe
45 g grain alcohol
Vanilla ice cream
15 g crushed California pistachios
10 g shredded coconut
5 g toasted sesame seeds
Instructions
Sauce
In a wok or saute pan, melt butter over medium heat. Add sugar, Chinese five-spice, pistachios and 15 g orange juice; cook until sugar is dissolved. Add orange zest, grated ginger, vanilla extract and remaining orange juice; cook for 15 seconds. Add bananas; cook until soft.
Flambe
Drizzle grain alcohol over bananas and flambe.
To serve, place one to two scoops ice cream in individual serving bowls. Add a few banana slices with sauce on top of ice cream. Sprinkle with pistachios, shredded coconut, and sesame seeds. Serve immediately.
Equipment, smallware and tools: Wok or saute pan, spatula, or wooden spoon, paring knife, ice cream scooper, micro zester, grater, cutting board, Chef’s knife, and serving bowls.
Martin Yan
