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Baked banana in its skin, candied raisins, spiced caramel and honey tiles

A half banana baked in its own skin, spiced with star anise, cinnamon, vanilla and mint leaves.  Served with golden Corinth raisins (currants) and a honey tile.


Recipe for 4 persons

Baked bananas

2 Large
1 Stick(s)
4 Unit(s)
Star anise
1 Unit(s)
Vanilla bean
1 Unit(s)
Lemon juice
200 Gr
Brown sugar
200 Gr
Orange juice
80 Ml
Amber rum
50 Gr
Raisins blonds
50 Gr
8 Leaf(ves)

Honey tiles

75 Gr
40 Gr
75 Gr
2 Gr
0.80 Gr
Baked Banana in its skin, candied raisins, spiced caramel and honey tiles

Preparation time: 20 min

  • Baked bananas

    Put the raisins to soak the night before. Drain before use.

    Cut the bananas in two lengthwise, making sure to keep them inside their skin. Splash well with lemon juice to avoid oxidation and leave at room temperature.

    In a big frying pan, cook the brown sugar to caramelize it, being careful not to burn it. When the sugar is completely melted, deglaze the pan with orange juice and rum. Mix well then add the butter. Let it reduce on low heat for a few minutes.

    Place the bananas skin side down in the syrup occasionally splashing the syrup on their top side with a spoon. Add all the spices and raisins and cook on low for a few minutes.

  • Honey tiles

    In a saucepot, melt the honey, the sugar and the pectine. Remove from the heat and add the butter and salt. Spread evenly on a silpat and cook in the oven for 15 minutes at 170°C (340°F). Remove from the oven. Once cooled, break into smaller tiles.

  • Plating

    Serve a half banana per person, top with the syrup and garnish with cinamon, vanilla, star anise raisins and a couple mint leaves. Finish the plate with a few pieces of honey tile.

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