A semi-sweet white wine made from Malvasía grapes grown in Lanzarote (Canary Islands), with its delicious contrast between acidity and sweetness, is a perfect match for this recipe for sweet tooth.
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Baked Canary Islands Bananas
Preparation
Preheat the oven to 200º C / 400º F. Remove the outer skin from the cardamom pods and collect the black seeds. Place the seeds in a small mortar and grind.
Squeeze the oranges and the lemon to get 300 ml /10 ½ fl oz of fresh orange juice and 30ml / 1 ½ fl oz of fresh lemon juice. Mix the juices in a saucepan and add the ground cardamom seeds, sugar, butter, and rum or brandy. Heat the mixture gently until the butter is melted.
Peel the Canary Islands bananas and cut them into quarters. Place them in a baking dish and add the warm buttery juices. Put the baking dish in the hot oven and bake for 20 minutes or until the bananas are soft. Serve at once.
Preparation: Sonia Fuentes/©ICEX
Presentation
Serve with vanilla ice-cream.
Nutritional Facts
Energy (kcal): 486
Energy (kJ): 2,033
Protein (g): 2.5
Fat (g): 25.6
Carbohydrates (g): 61.2
Fibre (g): 5.8
Iron (mg): 1.7
Vitamin A (μg): 291.9
Potassium (mg): 717.7
Information provided by: The Spanish Nutrition Foundation (FEN)
RELATED RECIPES
Over 2 hours
- 6 PGI Platano de Canarias (Canary Islands bananas)
- 5 cardamom pods
- 3 oranges
- 1 lemon
- 90 gr brown sugar
- 125 gr butter
- 50 ml rum or brandy
- 6 PGI Platano de Canarias (Canary Islands bananas)
- 5 cardamom pods
- 3 oranges
- 1 lemon
- 3.175 oz brown sugar
- 4.409 oz butter
- 1.885 fl. oz rum or brandy
- 6 PGI Platano de Canarias (Canary Islands bananas)
- 5 cardamom pods
- 3 oranges
- 1 lemon
- 0.444 cup brown sugar
- 0.605 cup butter
- 0.211 cup rum or brandy
Wine match