Maple Banana Compote with Ginger Ice Cream


Preparation info

  • Difficulty


  • Serves


Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

This is American comfort food at its best.

The cool and spicy flavors of the ginger ice cream mingle with the warm maple syrup and bananas to create a very soothing and delicious combination.


  • 3 tablespoons firmly packed brown sugar
  • 1⅓ cups freshly squeezed orange juice
  • cup pure maple syrup
  • 1 teaspoon freshly squeezed lemon juice
  • cup dark rum
  • Pinch salt
  • 3 ounces sweet butter
  • 4 cups bananas, peeled and sliced ¼ inch thick on a slight diagonal (5 medium-sized bananas)
  • 6 scoops Ginger Ice Cream
  • 1 ounce pecans, toasted and coarsely chopped


Whisk together the brown sugar, orange juice, and maple syrup in a mixing bowl. Stir in the lemon juice, rum, and salt.

Pour the mixture into a large sauté pan and bring it to a boil over medium heat. Add the butter and reduce the sauce until it thickens slightly and reduces by about half. This will take several minutes. Add the bananas and continue to cook the sauce for 2 or 3 minutes, until the bananas are warmed through.

Put a scoop of ice cream into each bowl and spoon some of the bananas and the sauce on top. Sprinkle with the pecans. Serve immediately.