Bananas in Honey Rosemary Sauce with Vanilla Ice Cream
Still don't know what dessert to prepare for tomorrow evening? I suggest one that's simple to make, yet sophisticated enough thanks to the unique combination of flavors.
This dessert is inspired by my favorite restaurant on the island of Hvar, Dalmatino. The food and service there were impeccable, and the way they managed to combine the island's signature ingredients in this simple dessert won me over completely.
Ingredients
1 small banana
10g butter
1 small sprig rosemary (about 5 cm)
1 teaspoon floral honey (such as linden, acacia or orange blossom)
zest of 1/2 small lemon
2 tablespoons orange juice
Serving
1 scoop vanilla ice cream
freshly ground black pepper
Servings: 1
How to prepare bananas in honey rosemary sauce with vanilla ice cream
- Cut the banana in half lengthwise, then into pieces as long as you like.
- In a small pan (big enough to fit the banana slices; for the ingredients given in this recipe, meaning 1 serving, a 16 cm pan is sufficient; if you multiply the recipe use a larger pan) melt the butter over low heat.
- Add the lemon zest, honey, and rosemary. Stir and add the orange juice. Simmer everything over medium-low heat just until it starts to thicken into a sauce consistency (when you pass a wooden spoon through the pan, visible sticky traces remain; it doesn't take long, about 1-2 minutes).
- Add the sliced bananas and stir quickly, just until the bananas are coated in sauce. Remove the pan from heat. Don't let the bananas cook too much, it's enough for them to just warm up in the sauce. Remove the rosemary from the sauce. You can use it for decoration.
- Pour the bananas with all the sauce onto a plate/bowl. Add a scoop of vanilla ice cream and grind black pepper on top. Serve immediately.
