Baked Bananas With Sultana Sauce
A dish that leans on sultana raisins and sugar.
contains dairycontains alcohol
Ingredients
US
Metric
- 6 bananas
- 3/4 cup Sultana raisins
- 2-3/4 cups boiling water
- 1 cup sugar
- 1 tablespoon butter
- Few grains salt
- 1/4 cup Sherry wine
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch or two teaspoons Arrowroot
Make it lactose-friendly
- 1 tablespoon butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- PROCESS: With a sharp knife open and peel down one section of each banana, carefully loosen the pulp from the rest of the skin; remove pulp and scrape lightly with a silver knife, removing all the coarse threads. Replace the pulp in its original shape in the skins. Arrange the bananas in an agate dripping pan and bake in a moderate oven until the skins are black and the pulp is soft (from ten to fifteen minutes). Remove pulp from skins to serving platter, being careful to preserve their shape. Curve them slightly and pour over
Nutrition (estimated, per serving)
| Calories | 410 |
|---|---|
| Protein | 2.3 g |
| Fat | 3.6 g |
| Carbs | 98.9 g |
| Fiber | 5.3 g |
| Sodium | 3 mg |
Source
Fifty-Two Sunday Dinners (pub. domain) — Public domain in the United States