Pineapple and baby bananas with blood orange sauce and vanilla ice creamPrint Recipe
- 4 baby bananas
- 1 Queen Victoria pineapple
- Clarified butter, for frying
- 300 ml blood orange sauce
- 100 ml elderflower syrup
- Seeds from two vanilla pods
- 5 g fresh root ginger, peeled and grated
- Pinch of salt
- Pinch of ground cinnamon
- 2 tbsp honey
- 100 g pecan nuts
- 1 tbsp icing sugar, sifted
- 25 g chilled butter
- Vanilla ice cream
COOKING (FRUIT): 4 MINUTES
Caramelise the pecan nuts and icing sugar in a frying pan.
Allow to cool before chopping into rough pieces.
Remove the base of the pineapple using a serrated knife.
Cut away the leafy top and then slide the knife blade between the flesh and the skin.
Discard the skin and cut around the flesh to remove any remaining eyes.
Use an apple corer to remove the hard, fibrous centre.
Cut the pineapple into slices approximately 2 cm thick.
Heat the clarified butter in a frying pan and sauté the slices on both sides until golden.
Set aside on a plate.
Repeat with the peeled baby bananas. Set aside.
Wipe any excess grease from the pan and deglaze with the blood orange sauce and elderflower syrup.
Add the salt, vanilla seeds, honey, ginger and cinnamon.
Allow to thicken, then add the butter and strain.
Place the baby banana and pineapple slices in the pan and drizzle with the orange sauce.
Heat gently before arranging on a plate.
Sprinkle with the caramelised pecan nuts.
Serve the fruit while still warm with a scoop of vanilla ice cream, some Chantilly cream and langues de chat biscuits. Garnish with a sprig of verbena, if desired.