Tropical Banana Compote Recipes

Steps:

• Cut bananas in half lengthwise, then cut widthwise into quarters. Arrange in a greased 11x7-in. baking dish. , In a saucepan, combine orange juice, butter and brown sugar; cook and stir until sugar is dissolved and butter is melted. Pour over the bananas. , Bake, uncovered, at 350° for 10-12 minutes. Spoon into individual serving dishes; sprinkle with coconut. Garnish with cherries or strawberries if desired.

Steps:

• For the baked yogurt: Preheat the oven to 275 degrees F.
• Whisk the sour cream, creme fraiche, condensed milk and vanilla seeds in a medium bowl. Divide the honey among six 4-ounce ovensafe glass ramekins or jelly jars. Divide the sour cream mixture evenly among the ramekins and bake until just set, about 20 minutes. Refrigerate until chilled, at least 30 minutes.
• For the tropical fruit compote: Combine the pineapple, mango puree, dried mango, dried papaya, bananas, brown sugar, granulated sugar and vanilla seeds in a medium saucepan. Bring to a boil, lower to a simmer and cook until the juices are thick and the fruit is translucent, about 30 minutes. Cool until warm, 20 to 30 minutes.
• To serve: Top each baked yogurt with a heaping spoon of the tropical fruit compote and an edible flower and serve.

Steps:

• In a stainless steel pot combine the orange and lemon juice and boil for 15 minutes. Reduce the heat to medium and add the maple syrup and brown sugar. Stir until the sugar has dissolved. Remove from the heat and whisk in the butter. Cool slightly and add the sliced bananas. Keep warm but do not boil again.*
• In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.
• Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix**.
• Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side.
• Serve with a dollop of whipped cream and maple syrup.

Steps:

• Combine sugar, guava jelly, orange zest, and water in a small saucepan. Bring to a boil and boil 1-2 minutes.
• Strain and cool, then stir in the rum.
• Arrange cubed fruits in a serving bowl. Pour the cooled guava mixture over the fruit and gently toss to mix using a wooden spoon.
• Chill until ready to serve.
• Garnish with dried coconut.

Steps:

• Mix the dry ingredients for the cake in a large bowl.
• Add the banana, buttermilk and shortening, mix on medium with an electric mixer.
• Add the eggs and vanilla, mix until well incorporated.
• Pour batter into 1 9x13" pan which has been greased and floured, or 2 8" pans that have been greased and floured.
• Bake at 350 for 35 minutes or until a cake tester comes out clean.
• Remove cakes from oven and cool.
• For 8" layers, cool 10 minutes in the pans, turn out onto racks and cool completely.
• Frosting----------.
• Mix the brown sugar with the butter until combined.
• Add milk and mix until combine.
• Add pecans and coconut.
• For a 9x13 cake-------.
• Cover the cake with the frosting mixture and put under a broiler for 3-4 minutes.
• For the layer cake: Put the layers on a cookie sheet and spread each one with half of the frosting.
• Broil for 3-4 minutes.
• Let cool completely before assembling the cake.
• This makes a very good, rustic looking layer cake.

Steps:

• Melt butter in a pot over medium heat; when it foams, add bananas, strawberries and brown sugar. Stir, and cook until sugar has melted into butter, about 5 minutes.
• Add bourbon, and continue to cook until fruit is deeply soft and all the alcohol has cooked off, an additional 10 to 15 minutes. Serve over French toast or pancakes, or cool it and serve in yogurt.