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I've been blogging over at Our Sleeping Flowers these days. Still me, and still delicious, come join me!

photo from cookbook, mine didn't turn out as beautiful!

This recipe is adapted from yet another Fresh & Healthy recipe by Sally James.
I usually don't cook with alcohol, and Sally calls for 2 T. of Rum. We don't drink so it'd be an awful waste of money and liquor for me to buy a bottle simply for 2 tablespoons worth. So I improvised and used maple syrup instead. The sauce was a teensy bit tart, but I loved it, especially the warm cinnamon-y bananas. It reminded me of being in the Caribbean and all that platanos and baked sweet plantains.
warm fruit salad with orange maple sauce
2 bananas, halved lengthwise
2 teaspoons lemon juice
1 mango, sliced
4 slices pineapple, halved and cored
1 Tablespoon brown sugar
1 teaspoon cinnamon
oil for brushing pan

Orange Maple Sauce
3/4 cup orange juice (we pureed a few strawberries in it, it was yummy)
1 1/2 Tablespoons Maple Syrup (or 2 Tablespoons rum for all you who might have it handy...)
2 Tablespoons brown sugar

Brush the banana with the lemon juice, then toss all the fruit in the cinnamon and sugar. Set aside.

Combine the orange juice, syrup, and brown sugar in a small saucepan and bring to a boil. Reduce heat simmer until the mixture thickens to a sauce consistency, about 15 minutes. Keep warm.

Heat fry pan over medium low heat and brush with oil. Add the fruit and cook 2-3 minutes on each side or until golden brown and heated through. Serve with sauce spooned over.

It's yummy served alongside some yogurt or as in the picture, coconut.

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