Ingredients for Blue Ginger Asian Banana Split
- Coconut sorbet (recipe linked separately), about 8 scoops
- 1/4 cup granulated sugar (for compote) + 1 tablespoon granulated sugar (for cherries) + 1 tablespoon granulated sugar (for bananas)
- 1/2 cup water (for compote) + 2 tablespoons water (for cherries)
- Fresh Ginger
- Lemongrass
- Vanilla Bean
- Pineapple
- Dried Cherries
- 4 ripe bananas
- Slivered Almonds
- Sweetened Whipped Cream
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How to Make Blue Ginger Asian Banana Split
- **Make the Pineapple Compote:**
- Combine 1 cup chopped fresh pineapple (or 1 (20 ounce) can crushed pineapple, drained), 1/2 cup water, 1/4 cup granulated sugar, 1 tablespoon grated fresh ginger, and 1 tablespoon blue ginger syrup in a medium saucepan.
- Bring to a boil over medium heat.
- Reduce heat and simmer for 3 minutes, or until slightly thickened.
- Remove from heat and strain the liquid through a fine-mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible. Set aside.
- **Prepare the Cherries:**
- In a small saucepan, combine 1 cup fresh or frozen pitted cherries, 2 tablespoons water, and 1 tablespoon granulated sugar.
- Bring to a boil over medium heat, stirring until sugar dissolves.
- Reduce heat and simmer for 2 minutes, or until slightly softened. Remove from heat and set aside.
- **Broil the Bananas:**
- Preheat your broiler.
- Peel 4 ripe bananas.
- Sprinkle 1 tablespoon of granulated sugar over each banana.
- Place bananas on a foil-lined baking sheet and broil for 2-3 minutes per side, or until lightly browned and caramelized.
- **Assemble the Dessert:**
- Arrange 2 broiled bananas on each of 4 plates.
- Top each plate with 2 scoops of coconut sorbet.
- Spoon the pineapple compote over the sorbet and bananas.
- Scatter the cherries over the compote.
- Garnish with sliced almonds and a dollop of whipped cream.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
467g
Fat
7g
Carbs
48g
