Bananas with golden pepper caramel

It is that time of year – the fall craving for comforting desserts, ones that are uncomplicated but still give you the feel of a cozy evening by the fire.

These roasted bananas are a perennial favorite, with an extra kick of peppery golden caramel.

Excellent on their own or with a big scoop of vanilla ice cream. Just remember to pour on the caramel sauce liberally.

Tips: Open up a vanilla pod or use vanilla bean paste – you want a punch of that true vanilla flavor, plus it is great to be able to see the vanilla seeds mixed into the golden caramel.

Bananas with golden pepper caramel

You’ll need:

• 2 medium, ripe but firm bananas (peeled and sliced lengthwise)
• 1/4 cup water
• 1/4 cup raw sugar
• 1/2 t vanilla bean paste
• 1/2 t quince syrup (if you don’t have quince syrup, use balsamic syrup instead)
• fresh cracked black pepper – about three turns of a pepper mill, don’t over do it!

1. Preheat oven to 375F.

In an ovenproof skillet, combine sugar, vanilla bean paste, and water. Cook for about 5 minutes on medium-high heat until a golden caramel forms.

2. Add the bananas, cut side down, and cook until they begin to caramelize as well, about 2-3 minutes.  Turn the bananas, “baste” them with the caramel and add the syrup and pepper.

 

3. Cook for a few more minutes as the caramel sauce starts to bubble and transfer to the over. Cook for 5 more minutes, until the caramel is thick and bubbly and the bananas are cooked and just starting to curl up on the edges.