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Banana and Mandarin Fruit Cup |
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Serves: 4 Print this Recipe(Taza de Plátano y Mandarina) Category: Fruit Sliced bananas and seedless mandarin segments simmered in brown sugar syrup are served warm and make a distinctly pleasing addition for breakfast or brunch. Select bananas that are ripe, but not soft, and seedless mandarins or tangerines for this dish. The fruit can be prepared ahead and gently reheated before serving. Serve after a spicy main dish such as Eggs in Ranchera Sauce or Mexican Scrambled Eggs (see Eggs and Breakfast Dishes). 1/2 cup lightly packed light brown sugar 1 cup water 2 small ripe bananas, peeled and cut crosswise about 1/2-inch thick 2 seedless mandarin oranges or tangerines, peeled and separated into segments 1 tablespoon unsalted butter 1/2 teaspoon pure vanilla extract Ground cinnamon (Mexican canela or Ceylon variety preferred) 1. In a medium saucepan, stir together the sugar and water. Bring to a boil over medium heat, then reduce the heat to low and cook, stirring frequently, about 3 minutes or until the syrup thickens slightly. 2. Add the bananas and mandarins. Stir gently to coat with the syrup. Simmer 1 minute or until the bananas just soften. Add the butter and stir gently until the butter melts, 20 to 25 seconds. Serve warm in small dessert bowls. Sprinkle lightly with cinnamon, if desired. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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