Grilled ba­nanas and tamarind caramel

Women's Fitness (UK) - - Nourish -

This is an awe­some desse�t – sim­ple, inc�ed­i­bly tasty and quick to whip up. I al­ways use a bar­be­cue to grill my ba­nanas, as I �eel that the �lavours ben­e­fit ��om be­ing char�ed over a di�ect �lame. How­ever, cook­ing them in an oven is still de­li­cious. Serves 2 50ml palm su­gar 1tbsp con­densed milk 50ml thick tamarind wa­ter 2 ba­nanas, sliced in half length­ways with the skins still on 1tsp sesame oil

tsp flaked sea salt

1Be­gin

by mak­ing the caramel. In a small non-stick saucepan, gen­tly melt the palm su­gar and con­densed milk in the tamarind wa­ter. Con­tinue to gen­tly boil the mix­ture un­til the su­gar be­gins to caramelise and the re­sult­ing caramel starts to thicken. This will not take too long, so stay with it. The caramel should be thick enough to cling to a spoon, yet loose enough to slowly pour off it. 2Mean­while,

grill the ba­nanas. Lightly coat the flesh with the sesame oil and grill for 3 min­utes on each side. Grilling the skin too helps to soften the banana within. Serve the ba­nanas with gen­er­ous help­ings of caramel and a sprin­kling of sea salt.

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