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Fruit, Poached and Marinated
- Total Time
- You can poach the bananas several hours before serving.
- Rating
- Notes
- Read community notes
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Ingredients
- 2cups chardonnay
- 1vanilla bean, split in half lengthwise
- ⅓cup mild honey, such as clover
- 1cinnamon stick
- ½cup golden raisins or currants
- ½cup dried apples (optional)
- Juice of 1 lemon
- 3 to 4firm but ripe bananas
- ½teaspoon freshly grated nutmeg
- ¼cup lightly toasted slivered almonds
- Plain yogurt or whipped cream for topping, if desired
Preparation
- Step 1
Pour chardonnay into a medium saucepan. Using the tip of a paring knife, scrape seeds from vanilla bean halves into wine and add pods. Add honey, cinnamon stick, raisins or currants, and dried apples and bring to a boil. Reduce heat, cover and simmer 5 minutes.
- Step 2
Meanwhile, fill a bowl with water and add lemon juice. Peel bananas; cut them in half lengthwise and then in 2-inch pieces, and immediately place in the acidulated water. (This prevents bananas from discoloring.)
- Step 3
Drain bananas and add to simmering wine. Add nutmeg. Returnmixture to a simmer, cover and simmer 5 more minutes. Remove from heat. Add almonds. Remove cinnamon stick and if you wish, add a little more nutmeg. Serve warm, topped with whipped cream or plain yogurt if desired.
Private Notes
Cooking Notes
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