Oranges, bananas and Rosemary
sugar in a saucepan, stirring all the time, and bring to the boil. Continue boiling until it becomes a caramel colour, then fold in the condensed milk and take off the heat. Fold the bananas and pecans into the caramel sauce, then spread the mixture over the biscuit base. Chill in the fridge for one hour. To make the topping, whip the cream to soft peaks and fold in the icing sugar. Spoon this mixture over the banana filling. To make the sauce, melt the chocolate in a heatproof bowl set over a saucepan of simmering water (make sure the bowl does not actually touch the water). Fold in the butter, then stir in the cream. Drizzle the sauce over the pie and serve.