Curried Banana With Rum Raisin Mascarpone Recipes

BANANA-RUM SOUFFLE

Steps:

• Lightly butter the insides of 4 (1-cup) ramekins, then dust with sugar. Space them evenly on a baking sheet and put in the freezer.
• Put the bananas, brown sugar, lemon juice, and rum in a medium saucepan. Cook uncovered, over medium heat, stirring occasionally, until the bananas begin to soften, about 7 minutes. Mash the bananas with a potato masher or large fork until mostly smooth; continue cooking to make a thick puree, about 8 more minutes. Cool to room temperature.
• Position the oven rack in the lower third of the oven and preheat to 425 degrees F.
• Whip the egg whites and salt in a large bowl with an electric mixer at medium-high speed until foamy. Increase the speed to high, gradually pour in the 2 tablespoons sugar, and whip until the whites hold soft peaks. Fold a quarter of the whites into the banana mixture and then fold in the remaining whites. (Don't dally here; timing is everything with souffles. Whip, fold, and get the souffle in the oven without missing a beat.)
• Evenly divide the batter among the prepared ramekins. Bake the souffles until well puffed and golden, about 15 minutes. Dust with a light sprinkling of cocoa powder, if desired. Serve immediately.

RUM AND RAISIN BANANA SMOOTHIE

Steps:

• Blend almond milk, banana, rum, honey, raisins, and nutmeg in a blender until smooth, about 30 seconds.

CHAPANAS WITH GOLDEN RAISINS

Steps:

• In a small saucepan, combine the annatto seeds, aguardiente, and water and allow to soak for at least 15 to 20 minutes. Place over medium heat and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the liquid has reduced by about 25 percent, to 3/4 cup. Strain the liquid into a medium mixing bowl and discard the seeds. Add the grated yucca, cloves, sugar, cayenne, and raisins. Mix together well and set aside.
• Heat a griddle or large cast-iron skillet to high heat. Toast the banana leaves for about 3 seconds on each side (this will soften and make them easier to handle). Wipe along the grain of each leaf with a towel, then cut out and discard the cords. Place a leaf on the work surface with the grain running vertically. Place 1 1/2 tablespoons of the filling about 2 inches from the near edge and lay 3 slices of banana over it. Place another 1 1/2 tablespoons of filling on top of the banana. Fold the edge of the leaf over the filling to cover. Fold both sides of the leaf toward the center and roll until you reach the opposite end of the leaf. Double-wrap with a second leaf, with the grain running horizontally. Repeat with the remaining leaves and filling until all the chapanas firmly with the thin kitchen twine.
• Place them in a steamer over simmering water and cover with a few extra banana leaves, if desired. Cover tightly and steam for about 2 1/2 hours, maintaining the water level with hot water as necessary. Transfer the chapanas to a rack to cool thoroughly. Remove the cords, unfold the leaves, and serve. If desired, refrigerate for 1 to 2 days and bring to room temperature before serving.

CARAMELIZED PEARS WITH RUM RAISIN MASCARPONE

Steps:

• Preheat oven to 375 degrees F.
• Begin by soaking the raisins. Pour hot water over raisins and add rum. Cover with plastic wrap and set aside while you prepare the rest of the dish - let rest for at least 45 minutes
• Split pears down the middle retaining stem and skin. Using a melon-baller, remove the cores. Add brown sugar and butter to a large nonstick skillet over medium-high heat until just melted. Add lemon juice and pears, cut side down, to pan then baste with melted butter and sugar. Pop into the oven for 15 to 17 minutes until pears are tender. When done remove from oven and baste once more.
• Whisk mascarpone cream gently to loosen it up. Strain raisins and gently fold into the cream. Serve pears on a plate topped with a scoop of mascarpone cream and drizzle with pear pan juices. Top with crumbled amaretto cookies.;