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Candied Bananas Foster
6 green-tipped bananas, peeled and cut into quarters
1/2 cup flaked coconut
1/2 tsp. cinnamon
1/4 tsp. salt
1/2 cup dark corn syrup
1/3 cup unsalted butter
1 tsp. lemon zest, grated
3 tbs. lemon juice
1 tsp. rum
12 slices pound cake, each about 1-inch thick
1 qt French vanilla ice cream, softened
confectioner’s sugar, for garnish
Combine the bananas and coconut in the Crock-Pot
®
Slow Cooker. In a
mixing bowl, combine the cinnamon, salt, corn syrup, butter, lemon
zest, lemon juice and rum. Pour over the banana and coconut mixture.
Cover; cook on Low for 1 to 2 hours. To create individual servings,
place one scoop of the French vanilla ice cream between two slices of
pound cake, like a sandwich. Ladle the bananas and sauce over each
ice cream sandwich, and dust each with confectioners sugar.
Recommended Unit Size: 2 - 4 Quarts
67
Cinnamon Ginger Pears
3 cups water
1 cup granulated sugar
10 to 12 slices fresh ginger
2 whole cinnamon sticks
6 pears, peeled and cored
1 tbs. candied ginger, minced, for garnish
In the Crock-Pot
®
Slow Cooker, combine the water, sugar, fresh ginger
and cinnamon sticks. Place the pears in this mixture. Cover; cook on
Low for 4 to 6 hours or on High for 1 1/2 to 2 hours. Remove the
pears from the sauce and let them cool. Turn the slow cooker to High
and heat uncovered for about 30 minutes to allow the liquid to reduce
to a thick syrup. Drizzle this syrup over the pears. Garnish with the
candied ginger.
Recommended Unit Size: 6 - 7 Quarts
66
Desserts Desserts
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