Acidulated bananas with lemon and pomegranate(Banane acidulate al limone, al caramello caldo,
con rubini di melagrana)
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- 4 bananas
- the skin (but just the yellow part) of one lemon and the juice of
two lemons
- 3 spoons of maraschino
- the skin (but just the yellow part) of one orange and the juice of
2-3 oranges
- 2 cloves
- 1 piece, about 5 cm, of one stick of cinnamon
- 100 grams of sugar
- few grains of salt
- the grains of 1/2 well ripe pomegrenate fruit
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Cut
the bananas in quite thin slices, put them in a small soup tureen to marinade
into the lemon juice flavoured with some maraschino, leave them in this
sort of juice for one hour. Then take a small saucepan and pour the orange
juice and the orange skin together with cloves, cinnamon, sugar and salt
and 1/2 big spoon of water. Cook this stuff slowly for 10-12 minutes turning
it very often, until the liquid will start to get thick. Take out from the
heat, comb it, drop the remaining parts and leave the caramel warm, but
not very hot. Drain the bananas, put them in 4 small soup tureens, bathe
them with caramel and sprinkle them with pomegrenate grains and serve immediately. |
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