Banana Flambé with California Pistachios and Shredded Coconut
椰香烈焰蕉配加州开心果
Banana Flambé with California Pistachios and Shredded Coconut
椰香烈焰蕉配加州开心果
Servings
4servings 人份
Servings
4servings 人份
Ingredients
Sauce 酱汁:
Vanilla ice cream 香草冰淇淋：
Garnish 摆盘装饰：
Instructions
  1. In a wok or saute pan, melt butter over medium heat. 在炒锅或平底锅中，用中火将黄油融化。
  2. Add sugars, Chinese five-spice, pistachios and orange juice; cook until sugar is dissolved. 加入糖、中式五香粉、开心果和橙汁，煮至糖溶解。
  3. Add grated ginger, and vanilla extract; cook for 15 seconds. 加入姜末和香草精；煮15秒。
  4. Add bananas; cook until soft. 加入香蕉，煮至软。
  5. Drizzle with grain alcohol and light with a match to flambé. 淋上谷物酒并点燃。
  6. Serve over vanilla ice cream with pistachios, coconut, sesame seeds, and lime zest toppings. 搭配香草冰激凌，加上开心果、椰丝、芝麻和青柠皮屑做装饰。
Recipe Notes

To make pistachio spikes 制作开心果糖尖：

Push toothpicks into shelled pistachio nuts, being careful not to push too far and crack the nut. Melt 2 cups (370 g) sugar in a small saucepan over low heat without stirring. When sugar has liquified and turned a medium amber color, dip a pistachio in the caramel to coat. As you pull the nut up from the caramel, a spike will form. Hold the nut up until the spike has cooled enough to harden.

将牙签插入去壳的开心果中，小心不要插太深致使果仁破裂。在小平底锅中低火加热2杯（370克）糖，不要搅拌。当糖溶解并变成中等琥珀色时，将开心果浸入焦糖中，让糖浆包裹住开心果。当你从焦糖中提起开心果时，会形成一个尖头的形状。将开心果提住，保持住那个尖，直到尖头冷却并变硬。