Poached Bananas in Pomegranate and Jalapeno Syrup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I came up with this recipe when I was putting together my portfolio for culinary school. I wanted to do something a bit different, and I think I did just that. I served this with vanilla ice cream and sweetened whipped cream, and it worked out very well. Ingredients:
25 g roasted jalapenos, diced, seeds and membrane removed (about 1) |
450 g pomegranate juice |
1 lime, juice of |
150 g sugar |
4 large bananas |
Directions:
1. Combine all ingredients except bananas in saucepan over medium high heat, and bring to a boil.
2. Halve bananas and remove peels. Place in boiling liquid and return to boil. Reduce heat and simmer until bananas are cooked through, about 8 minutes.
3. Remove bananas. Continue to cook liquid, keeping at a bare simmer, until it is reduced to a thick syrup.
4. Strain syrup to remove pieces of jalapeno and pour into squeeze bottle.
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