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Categories:
frozen cherries bananas cashew halves brown sugar butter ground anise salt bourbon sweet vermouth bitters ground cassia vanilla ice cream
Viewed: 86 - Published at: 5 years agoIngredients
- 1 cup (5 ounces) frozen cherries, cherries and juice thawed
- 2 large bananas 8 ounces each), peeled (make sure you use firm bananas instead of mushy ones)
- 1/2 cup salted cashew halves
- 1/2 cup packed dark brown sugar
- 4 tbsp (1/2 stick) butter
- 1/8 tsp ground anise
- 1/8 tsp salt
- 1/2 cup bourbon
- 1 tbsp sweet vermouth
- 1 tbsp dry vermouth
- 1/2 tsp bitters
- 1/4 tsp ground cassia (I use regular cinnamon as a substitute)
- 1 pints good quality vanilla ice cream
Method
- Remove about 1/4 cup of the thawed cherry juice to use later.
- Set thawed cherries aside in another bowl.
- Cut bananas in half lengthwise, then cut each half in half crosswise.
- This will give you 8 pieces.
- Toast cashew halves, then set aside to cool.
- Place a large saute pan over medium high heat.
- Add, butter, brown sugar, cassia (or cinnamon), anise and salt and bring to a simmer.
- Add reserved cherry juice and bring to a full boil.
- Add bananas.
- Add bourbon.
- Add both the vermouths and the bitters and cook bananas for about 2 minutes, carefully turning them over once.
- Remove bananas and divide among 4 bowls.
- Reduce the sauce to 1/2 to 3/4 cup and add the reserved cherries.
- Add two scoops of the ice cream to each bowl between the bananas.
- Divide the sauce with the cherries and spoon over the ice cream.
- Sprinkle cashews over and serve immediately.
- *If your cherries don't yield enough juice, you can put additional cherries in a juicer or press them through a sieve.
