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Alessi cuisine



Acidulated bananas with lemon and pomegranate

(Banane acidulate al limone, al caramello caldo, con rubini di melagrana)

  • 4 bananas
  • the skin (but just the yellow part) of one lemon and the juice of two lemons
  • 3 spoons of maraschino
  • the skin (but just the yellow part) of one orange and the juice of 2-3 oranges
  • 2 cloves
  • 1 piece, about 5 cm, of one stick of cinnamon
  • 100 grams of sugar
  • few grains of salt
  • the grains of 1/2 well ripe pomegrenate fruit
Cut the bananas in quite thin slices, put them in a small soup tureen to marinade into the lemon juice flavoured with some maraschino, leave them in this sort of juice for one hour. Then take a small saucepan and pour the orange juice and the orange skin together with cloves, cinnamon, sugar and salt and 1/2 big spoon of water. Cook this stuff slowly for 10-12 minutes turning it very often, until the liquid will start to get thick. Take out from the heat, comb it, drop the remaining parts and leave the caramel warm, but not very hot. Drain the bananas, put them in 4 small soup tureens, bathe them with caramel and sprinkle them with pomegrenate grains and serve immediately.
This is a very simple fruit dessert, very delicious, good looking and easy to prepare. Probably it is not as monumental as the usual desserts served during this Christmas period, but it has a strong effect thanks to its brilliant colours and, mayb, it will result more appropriate than monumental cakes.

A Giuseppe Alessi recipe
Translated by Gianna Toni
Picture by Kee-Ho Casati

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