Recipe courtesy of Williamsburg Inn
GRANNY SMITH APPLES WITH CRISPY BANANA AND RUM ICE CREAM
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 509
- Total Fat
- 28
- Saturated Fat
- 17
- Carbohydrates
- 57
- Dietary Fiber
- 7
- Sugar
- 39
- Protein
- 3
- Cholesterol
- 97
- Sodium
- 30
- Total: 40 min
- Prep: 25 min
- Cook: 15 min
Ingredients
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
1 teaspoon mint coulis
Pinch raspberry powder
Directions
- 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.
- Heat saute pan, add apples, brown sugar. Deglaze with apple liqueur. Cook until still firm. Add whole butter, cinnamon, and nutmeg.
- 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.