Cut some fairly ripe bananas in half lengthways; remove the flesh and keep half of the skins.
Cook half of the bananas in vanilla-flavoured syrup then drain and cool them. Coat them with apricot purée cooked to the small ball stage and decorate with shapes of crystallized fruit.
Pass the other half of the bananas through a sieve and add the purée obtained to a Kirsch Bavarois mixture in the proportion of one-third banana purée to two-thirds Bavarois mixture. Fill the banana skins with this mixture and place in the refrigerator to set. Arrange on a serviette on a dish and place one of the decorated half bananas on each of the halves filled with the Bavarois.
© 1903 All rights reserved. Published by Taylor and Francis.