Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
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  • 1 star values: 0

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.

Pastry Chef Gale Gand
Recipe by Cooking Light June 2002

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Yield:
4 servings (serving size: 1 packet)
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Ingredients

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Directions

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  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

226 calories; calories from fat 27%; fat 6.9g; saturated fat 3.9g; mono fat 2.1g; poly fat 0.5g; protein 1.6g; carbohydrates 43.9g; fiber 2.2g; cholesterol 16mg; iron 0.6mg; sodium 63mg; calcium 18mg.
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