Blue Ginger Asian Banana Split

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 4
• 1 pint coconut sorbet
• 1/2 cup sugar
• 3 tablespoons sugar
• 3/4 cup water
• 2 tablespoons fresh ginger, minced
• 1/4 stalk lemongrass, roughly chopped
• 1/2 vanilla bean, split
• 1/4 fresh pineapple, peeled, cored, and diced into tiny pieces
• 1/2 cup dried cherries
• 1/2 cup sugar
• 1/2 cup water
• 8 medium bananas, peeled, halved lengthwise
• 1/2 cup sugar
• 1/4 cup toasted slivered almonds
• 1/2 cup sweetened whipped cream

Recipe

• 1 for the compote:.
• 2 place the ingredients, except the pineapple, in a medium saucepan and bring to a boil; simmer about three minutes.
• 3 remove from heat, strain liquid (discard solids) into a bowl with the pineapple (strained if you are using canned pineapple).
• 4 for the cherries:.
• 5 bring cherries, water and sugar to a boil in a small pot and stir to make sure all sugar is dissolved.
• 6 remove from heat and reserve.
• 7 for the bananas:.
• 8 preheat the broiler.
• 9 coat the bananas with sugar.
• 10 place on a foil-covered broiler pan and broil, turning once, until the bananas are lightly browned on both sides.
• 11 to assemble:.
• 12 arrange two bananas (4 halves) on each of four plates.
• 13 place two scoops of sorbet on each plate.
• 14 spoon ¼ of the compote over each plate.
• 15 scatter ¼ of the cherries over each plate.
• 16 garnish with almonds and whipped cream.
• 17 indulge.