Warm Banana Compote Recipe
Savour chef Ken Hom's dessert with plum wine and candied ginger. "This dessert is typical of the experimentation we are now seeing by Chinese chefs within China, as they expand their horizons on the culinary front."
1 vanilla pod, split in half, or 1 tsp vanilla extract
2 tsp sugar
1-1/4 cups Japanese sweet plum wine or port wine
6 ripe bananas
2 tsp unsalted butter, cut into small pieces (optional)
2 tbsp finely chopped candied ginger
1 tbsp lemon juice
Step 1: Scrape out the inside of each half of the vanilla pod, if using, and put into a bowl with the sugar. Set it aside.
Step 2: Put the plum wine into a wok or a large skillet and add the vanilla pods. Bring to a simmer until reduced by one-third.
Step 3: Peel the bananas and cut them in half lengthwise. Add them to the reduced plum wine with the sugar and vanilla seed mixture (or the vanilla extract) and simmer for 5 minutes, until warmed through.
Step 4: Whisk in the butter, if using, and add the candied ginger and lemon juice. Serve at once.
See more recipes by Ken Hom.
Reprinted with permission from Ken Hom’s Complete Chinese Cookbook (2011 Firefly Books).[img_assist|nid=2072491|title=|desc=|link=url|url=http://houseandhome.com/food/menus/ken-homs-chinese-recipes|align=middle|width=225|height=303]