3 small, firm Dole
bananas, peeled
2 tablespoons lemon juice
1/2 cup packed light
brown sugar
1/4 cup butter or
margarine
1 cup fresh Dole Tropical
Gold Pineapple cut
into chunks
1/2 teaspoon ground
cinnamon
2 tablespoons
amaretto liqueur
2 tablespoons brandy
Vanilla ice cream,
for serving
Slivered almonds,
for garnish
Fresh mint sprigs,
for garnish
Tropical Fruit Saronno
Dole
Cut bananas in half lengthwise, then crosswise into
quarters. Drizzle with lemon juice.
Heat brown sugar and butter in a 10-inch nonstick
skillet over medium heat until the sugar is melted
and caramelized. Add bananas and pineapple chunks;
cook slowly for 1-2 minutes, until heated and glazed,
stirring gently. Sprinkle with cinnamon.
In a large metal spoon or ladle, carefully ignite the
liqueur and brandy. Pour over the fruit mixture in the
skillet and heat for a few minutes.
Serve warm over ice cream. Garnish with almonds
and fresh mint, if desired. Makes 4 servings.
Nectarine Ice Cream
WesPak
6-8 WesPak nectarines
( 7 cups pureed)
Juice of 1 lemon
3 cups sugar, divided
1/3 cup light corn syrup
4 eggs
1/4 teaspoon salt
1 tablespoon peach
brandy (optional)
3 cups whipping cream
2 tablespoons
vanilla extract
1/4 teaspoon
almond extract
1-2 cups whole milk
Peel nectarines and cut into chunks. Puree with
lemon juice in a food processor.
Pour into a large bowl and stir in 1 cup sugar and
corn syrup. Refrigerate.
Place eggs in a mixing bowl and beat until thick
( 5 minutes). Gradually add 2 cups sugar, salt, peach
brandy and cream. Beat well.
Transfer the mixture to a saucepan and cook over low
heat, stirring constantly, for about 10-12 minutes,
until slightly thickened ( 190°F). Add vanilla and
almond extracts. Strain into a clean bowl.
Add nectarine puree to the egg mixture, beating
(with clean beaters) on low until blended. Pour into
the container of an ice cream machine. Add enough
milk to fill to the suggested level. Chill overnight.
Freeze according to ice cream maker instructions.
Makes 1 gallon.
