Poached Bananas

Name: Poached Bananas (Bananes Pochées)
Cuisine: France
Ingredients: 3 large bananas; 1 recipe Basic Poaching Liquid for Fruits; ¼ to ½ cup [60 to 125 ml] dark rum, preferably from Martinque or Jamaica (optional); ¼ to ½ cup [60 to 125 ml] dark rum, preferably from Martinque or Jamaica (optional); ¼ to ½ cup [60 to 125 ml] dark rum, preferably from Martinque or Jamaica (optional)

Bananes Pochées

Preparation info

Makes
6
dessert servings when served with ice cream, and proportionately more if other poached fruits are being served at the same time.

Difficulty
Easy

Appears in

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.

Ingredients

3 large bananas
1 recipe Basic Poaching Liquid for Fruits
¼ to ½ cup [

Europe
France
Dessert
Preserve
Vegan
Gluten-free

Method

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