Poached Bananas

Bananes Pochées

Preparation info

  • Makes


    dessert servings when served with ice cream, and proportionately more if other poached fruits are being served at the same time.
    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

I admit that the idea of poached bananas never really grabbed me until I discovered the secret ingredient-good dark rum. This is also the way to go if you’re in a hurry to use underripe bananas.



Peel the bananas, cut them in half crosswise, and then cut each piece in half lengthwise. Poach the pieces in the simmering poaching liquid for 4 minutes and transfer them to a colander set over a mixing bowl. Boil the poaching liquid down to half its original volume. Put the banana pieces back in, let them cool at room temperature, and then chill them in the refrigerator. Flavor to taste with