405 - Mellow Yellow
Bananes au Pernod
In our quest to offer you ideas for all things yellow, we thought a classic dessert recipe was the sweetest thing. This is a favourite of mine - Bananes au Pernod.
- ¼ cup of butter
- ¼ cup granulated sugar
- ripe bananas (look for bananas with a touch of brown on them)
- juice of one lemon
- 2 star anise
- ½ cup Pernod (which is yellow in colour, and has a licorice flavour)
- 1 match
- zest of 1 lemon
- ice-cream (cinnamon or ginger are nice, but vanilla will work just as well)
- silal leaf
Melt mellow yellow butter in a skillet on medium-high heat. Once butter bubbles, add sugar and blend.
Peel bananas gently, trying not to break them, and place into pan. Allow bananas to cook for approximately two minutes on each side.
Once the bananas are cooked, remove from heat and transfer onto dessert plate.
Add lemon juice and star anise to skillet.
Add Pernod liqueur into one portion of the pan, and allow to heat up.
Once it starts to bubble, take a match, tilt pan towards heat source, and touch lit match to sauce to create a flambé. Be careful!
(*The addition of the alcohol adds a wonderful flavour and sweetness to the sauce but the flambé will get rid of the hard flavour of the alcohol).
Once the flambé has stopped, add lemon zest, stir, and then pour on top of bananas.
Garnish with a couple of scoops of ice cream, and a nice silal leaf, sprinkled with a bit of remaining lemon zest.
Try this recipe sometime to experience the taste of yellow.