Dried Fruit Bananas Wok

Dried Fruit Bananas Wok

Nina L. Palmer

Ingredients list for Dried Fruit Bananas Wok

Serves 2

  • 2 bananas
  • 8 prunes
  • 8 dried apricots
  • 20 grains of white grapes
  • 12 blanched almonds
  • 1/2 cup (15 cl) dry white  wine
  • 2 strips of candied orange
  • 2 tbsp (30 g) butter
  • 2 tablespoons honey
  • 4 1/2 ounces (125 g) mascarpone
  • 1/2 cup  (10 cl) of very cold heavy cream
  • 3 1/2 tbsp (30 g) sugar
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Methode

Peel bananas and cut them into slices. Cut all nuts and put them in a bowl with the almonds and bananas. Drizzle with 10 cl of Muscat. Stir gently and set aside until all fruit imbued the wine.
In a cold salad bowl, whisk the cream to get a whipped cream and then add 1 3/4 tbsp (15 g) of sugar.
In another bowl, combine the mascarpone, sugar and the remaining 3 tbsp (5 cl) of Muscat.
Mix the two creams obtained and refrigerate.
Heat the butter in the wok. Drain the soaked fruit and keep the juice. Cook the fruit quickly in the wok.
Add the liquid honey and a little juice in which the fruits were pickled.
Serve fruit mixture topped with a little mascarpone cream.
Bon appetit!

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Dried Fruit Bananas Wok