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Pear compote
Serves 4
1 kg pears
300ml water
50g cane sugar
½ tsp ground cinnamon
½ vanilla pod
Spiced bananas
Serves 4
4 bananas (just ripe)
50g sugar
40g butter
Juice of ½ lemon
½ vanilla pod
½ tsp ground cinnamon
8 tbsp orange-flower water
200ml crème fraîche
Preparation: 15 min
Cooking: 1¼ hours at 100°C
Scrape the seeds from the vanilla pod. Make
1.
a syrup in a saucepan with the water, sugar,
cinnamon and vanilla seeds. Simmer gently for
1 hour over a low heat.
Peel and dice the pears. Pour a litre of water into
2.
the water tank. Arrange the diced pear in one of
the steamer baskets, put the lid on and cook for
15 min.
When the pear is cooked, mix it with the syrup
3.
and allow to cool. Serve cold.
Preparation: 25 min
Cooking: 15-20 min at 100°C
Peel the bananas and sprinkle them with the lemon
1.
juice. Combine the cinnamon with 25g sugar in a
shallow dish and roll the bananas in this mixture.
Fry them in the butter for 4 min.
Lay the bananas on a large piece of aluminium
2.
foil. Scrape the seeds from the vanilla pod, mix
with the remaining sugar and scatter over the
bananas. Sprinkle them with 4 tbsp of the
orange-flower water before tightly sealing the foil
parcel.
3.
Pour a litre of water into the water tank. Place the
parcel in one of the steamer baskets, put the lid on
and cook for 15-20 min. Take the bananas out of
the parcel and set aside in a warm place. Pour the
cooking juices from the parcel into the frying pan.
Bring the cooking juices to the boil with the crème
fraîche and remaining 4 tbsp of orange-flower
water.
Serve the bananas hot, coated in the sauce.
Delicious with chocolate ice cream.
Desserts
51
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