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Bananas Foster Ice-Cream Pastry
Nb persons: 4
Yield:
Preparation time: 10 minutes
Total time: 40 minutes
Source: Southern Living Sept.2008
| 1/2 c. | chopped pecans |
| 1/2 (17.3 oz.) pkg. | frozen puff pastry sheets, thawed (frozen puff pastry shells may be substituted) |
| 1/4 c. | butter |
| 1/2 c. | packed brown sugar |
| 1 Tb. | orange juice |
| 1 tsp. | vanilla extract |
| 1/2 tsp. | ground cinnamon |
| pinch | salt |
| 4 | bananas, cut into 1/3" thick slices |
| Vanilla Ice Cream |
Preheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan 8-10 minutes or until toasted and fragrant, stirring after 5 minutes. Remove from oven, and increase oven temperature to 400 degrees. Unfold 1 puff pastry sheet on a lightly floured surface. Roll into a 10" square, carefully smoothing creases. Cut into 4 (4-5") circles using a cutter. Place on parchment paper-lined baking sheet. Bake at 400 degrees for 10-15 minutes or until golden brown and puffed. Heat butter and sugar in large nonstick skillet over low heat 2 minutes or until sugar is melted. Add orange juice, next 3 ingredients, and 1 Tb. water to skillet. Cook, whisking constantly, 2 minutes or until mixture is blended and smooth. Add bananas, and cook 1 minute.
Arrange pastry rounds on serving plates. Top each with about 1/2 c. banana mixture and 1/2 c. ice cream. Drizzle with any remaining sauce. Sprinkle with toasted pecans, and serve immediately.
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