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.
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
How to Make It
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.
Although tasty, a little bit disappointing because it could have been so much better! First, why use only 1 tablespoon per serving? That meant there was leftover ginger mixture, so it seems far wiser to use it all and add more flavor. There also needed to be more ginger - probably a teaspoon or so. Also, 5 minutes was not enough time to cook - cook for about 10 minutes to really warm the banana through. That said, the I loved the lemon-honey taste to the syrup, and the unique presentation of cutting open the parchment packets at the dessert table.
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