- 4 tablespoons unsalted butter
- 2 bay leaves
- 2 tablespoons fresh lemon juice
- 1 cup fresh orange juice
- 1 cup packed light brown sugar
- 2 tablespoons brandy
- Pinch salt
- 6 ripe bananas, peeled and cut on the bias into 1/3-inch slices (about 1 quart)
- 1/4 to 1/2 teaspoon fresh coarsely ground black pepper
- Store bought chocolate cake or ice cream, for serving
In large skillet over high heat, melt the butter and cook until it browns, about 3 minutes. Add the bay leaves and stand back (it may pop). Add the lemon juice, orange juice, brown sugar, brandy, and a pinch of salt. Bring the mixture up to a boil. Stir and cook until the liquid has reduced by half and it has reached a syrupy consistency, about 5 minutes. Remove the pan from the heat. Add the bananas and pepper. Stir to coat the bananas evenly. Serve immediately spooned over cake or ice cream.
Cooking Notes: You can make the sauce hours ahead of time. Just add the fruit after you bring the sauce back to a simmer. The fruit should be a little cool inside. Serve it with a good, store bought chocolate cake or spoon it over your favorite ice cream.