Or­anges, ba­nanas and Rose­mary

Buckinghamshire Advertiser - - FOOD AND DRINK -

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.

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