Yield: 8 Servings
|4 tablespoons||Unsalted butter|
|¾ cup||Firmly packed brown sugar|
|2 pounds||Barely ripe bananas|
|\N \N||Juice and zest of one orange|
|\N \N||Juice of 1 lemon|
|3 ounces||Raisins; soaked in 2 Tbsp. rum|
|1 cup||Toasted pecans; chopped|
|\N \N||Cinnamon and freshly grated nutmeg to taste|
1. In large nonstick skillet, melt butter and add brown sugar. Cook over low heat until brown sugar melts and starts to bubble.
2. Peel bananas and cut in half lengthwise. Make cross slices so pieces of banana are about ½- by ½-inch.
3. Turn up heat and add bananas to bubbling brown sugar. Add remaining ingredients, including rum poured over raisins, and bring to fast simmer.
Taste for seasoning and serve immediately.
Although this is excellent with Vanilla Bread Pudding for breakfast, this relish is just as delectable warm on vanilla ice cream or frozen yogurt.
Posted to recipelu-digest by "bunny" <layla696@...> on Feb 26, 1998