Bananas and Ginger en Papillotte

recipe
En Papillotte (the technique or wrapping food in paper and baking it in the oven to steam) is usually used for fish, but this recipe brings it into the dessert arena.

Yield:

4 servings (serving size: 1 packet)

Recipe from

Cooking Light

Nutritional Information

Calories 226
Caloriesfromfat 27 %
Fat 6.9 g
Satfat 3.9 g
Monofat 2.1 g
Polyfat 0.5 g
Protein 1.6 g
Carbohydrate 43.9 g
Fiber 2.2 g
Cholesterol 16 mg
Iron 0.6 mg
Sodium 63 mg
Calcium 18 mg

Ingredients

2 tablespoons brown sugar
3 tablespoons lemon juice
2 tablespoons honey
2 teaspoons chopped pistachios
1 teaspoon grated orange rind
2 teaspoons butter, melted
1/2 teaspoon minced peeled fresh ginger
4 large firm bananas

Preparation

Preheat oven to 350°.

Combine first 7 ingredients in a bowl.

Slice each banana in half lengthwise; slice in half crosswise.

Cut 4 (10-inch) circles of parchment paper. Fold each circle in half; open each. Place 4 pieces of banana near fold; top with 1 tablespoon juice mixture. Fold paper over filling; seal edges with narrow folds. Repeat procedure with remaining ingredients. Place packets on baking sheets.

Bake at 350° for 5 minutes or until packets are slightly puffy and contents are thoroughly heated. Place on plates; cut open. Serve immediately.

Note:

Pastry Chef Gale Gand,

Cooking Light

June 2002
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