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Honeyed Bananas |
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Serves: 4 Print this RecipeCategory: Sweet Fruits 4 bananas 4 tablespoons oil 2 cups sugar 1 1/2 cups water 1/2 teaspoon vinegar 1. Peel bananas; cut either in half lengthwise, or in quarters. 2. Heat oil and, over low heat, pan-fry bananas until lightly browned. 3. Meanwhile, combine sugar, water and vinegar in a saucepan. Bring slowly to a boil, stirring, until mixture spins a thread when a small amount is dropped into cold water. 4. Dip bananas in hot syrup to coat and place on an oiled platter; then dip in ice water to crystallize. (See steps 5 and 6 in recipe above.) 5. Rub a serving platter generously with peanut oil (to keep the fruit from sticking). Transfer bananas and syrup to the serving platter and fan a few times to cool slightly. 6. Serve accompanied by a large bowl of water, containing ice cubes. To eat: the diner picks up each banana with a fork, tongs or chopsticks; and dips it briefly in the ice water to crystallize the sugar and thus harden the syrup. (The fruit inside will remain warm.) NOTE: These are also called Bananas in Silk Thread. VARIATIONS: * In step 2, add to the oil 1 teaspoon sugar. * In step 3, substitute the following syrup ingredients: 2/3 cup brown sugar, 2/3 cup vinegar, 3 tablespoons cornstarch, 1/2 teaspoon salt and 1 slice fresh ginger root, minced. Then slowly bring to a boil, stirring, and cook 2 minutes. Pour syrup over the bananas in their pan; cook 2 minutes more over low heat. Then dip coated bananas in ice water. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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