Recipe courtesy of Williamsburg Inn

Granny Smith Apples with Crispy Banana and Rum Ice Cream

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  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 4 servings
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1 green plantain

1/4 cup raisins

1/4 cup raspberries

1/4 cup strawberries

2 tablespoons brandy

1 cup heavy cream

4 Granny Smith apples, sliced

2 tablespoons brown sugar

2 tablespoons apple flavored liqueur

2 tablespoons butter

1 pinch each nutmeg and cinnamon

2 tablespoons sugar

2 tablespoons water

6 mint leaves

Pinch raspberry powder (optional)


  1. Peel banana and slice on a mandoline or by hand into very thin slices, lengthwise. Fold ends of banana together to make a circle. Pinch and put in deep fat fryer until golden brown. Remove and drain on paper towels. Set aside. Saute raisins, raspberries and strawberries. Add brandy and reduce. Finish with heavy cream.
  2. Heat saute pan, add apples, brown sugar. Deglaze with apple liqueur. Cook until still firm. Add whole butter, cinnamon, and nutmeg.
  3. Put crispy banana ring in the center of each dish. Fill with apples. Put a scoop of rum ice cream on top. Lace fruit compote around. Combine 2 tablespoons sugar with 2 tablespoons of water. Heat until syrupy. Puree with 6 fresh mint leaves. Garnish with mint coulis and raspberry powder.
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