Coconut Ice Cream With Brandied Dried Plum And Banana Compote
Prep Time 10 minutes Cook Time 15 minutes Serves 25
Ingredients9 oz butter
18 oz pitted dried plums, halved*
20 oz light brown sugar
9 oz brandy
2 tsp cinnamon
12 each bananas, cut into 2/3-inch pieces
25 servings coconut or vanilla ice cream
6 1/2 oz coarsely chopped walnuts, toasted (optional)
*Canned dried plums may be substituted for pitted dried plums. Drain liquid and pat dry with a paper towel.
DirectionsIn a saucepan, melt butter over medium heat. Add dried plums, sugar, brandy and cinnamon; simmer 2 to 3 minutes or until dried plums are soft and compote is thickened, stirring occasionally. Stir in bananas; cook and stir 2 to 3 minutes or until bananas are heated through. Serve compote warm over ice cream. Garnish with walnuts, if desired
Tip: -To toast walnuts, arrange in even layer on baking sheet. Bake in 350°F oven 8 to 10 minutes or until lightly browned.
Recipe created by Mai Pham of Lemon Grass Restaurant (Sacramento, CA).
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