Ingredients
- 10 strawberries, stems removed and cut into 1/4-inch pieces
- 1 cherimoya, peeled, seeded and diced in 1/4-inch pieces
- 1 teaspoon chopped mint
- 1/2 cup orange juice
- 2 tablespoons lime juice
- 2 tablespoons butter
- 1 tablespoon grated panela or piloncillo (if not available, use brown sugar)
- 3 bananas, peeled and cut in 1/2-inch rings
- 1/4 cup spiced rum
Directions
In a bowl, combine the strawberries, cherimoyas, mint, orange juice, and lime juice. Mix well and set aside.
In a medium non-stick pan, heat over medium heat. Add the butter. When the butter has melted, add the panela and cook for 3 minutes. Cook until the panela has dissolved completely to the butter then add the bananas. Cook for 3 minutes longer then add the rum away from the heat. Cook for 2 minutes. Coat the bananas well with the rum butter sauce. Transfer the bananas and sauce to a plate and top with strawberry and cherimoya salsa.
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By tkevans_9032733
San Pedro, CA
on May 01, 2008
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Very easy. However, I tried substituting brown sugar as given as an option, and ended up with a big chunk of toffee - it refused to dissolve. So, I used agave syrup, which has the advantage of already being smooth, and it has a slight carmely taste. I did everything else as written, and ended up with about twice as much salsa as needed, but will definitley use it as a dessert topping elsewhere.
This was a unique dish with a really interesting complexity to it.
p.s Much to my wife's horror, I ate the toffee-like substance, which was also very tasty. I don't believe in waste!
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