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Maple Banana Walnut Compote
A simple concoction with multiple uses. This is going to be half of the filling for some Nutty Banana French Toast that Vrghr is going to prepare for the Office on Monday. We're having a "bring your children to breakfast" gathering, and wuff wanted to make something that both kids and adults could enjoy.
This compote will be spread atop a light layer of Nutella hazelnut and cocoa condiment, sandwiched between two pieces of French Toast. A light Cocoa Whipped Cream will be piped on top, along with a sprinkling of powdered sugar.
Going to be quite sweet, but should be really tasty too!
The banana compote has enough complexity to hopefully satisfy more adult pallets. Maple, vanilla, nutmeg, cloves, mace, and cinnamon spice things up a little, and a wee touch of orange adds an unexpected component. Lemon juice helps to keep the bananas from browning after being sliced. And, of course, the walnuts add an earthy foundation.
This is a simple recipe to create. You might want to cut it back a bit though, unless you're feeding a crowd. This one will hopefully feed a half dozen kids and the same number of adults.
Good on ice cream, for morning oatmeal, over breakfast rolls, as sauce on pound cake, etc. And, of course, on French toast and Pancakes!
Watch for the full Nutty Banana French Toast to follow after Monday!
Ingredients:
10 Large Bananas, halved lengthwise and sliced into 1/2 in segments.
3/4 C Chopped Walnuts
1/2 C Maple Syrup
3 Tbs Butter
2 Tbs Lemon Juice
1 tsp Orange Zest
1/2 tsp Ceylon Cinnamon
1/2 tsp Vanilla Extract
1/8 tsp ground Mace
1/8 tsp ground Cloves
Directions:
In a large pot over medium heat, melt the butter until it stops foaming, then add the Maple Syrup, Vanilla, Walnuts, and all the spices.
Toss/stir until all the nuts are well coated.
Allow to simmer for a bit, stirring occasionally, until the nuts soften a little (about 10 minutes)
Peel the bananas and remove the "banana strings". Slice in half lengthwise, and then into 1/2 inch segments.
Add to the simmering mixture and stir, flipping and folding the top and edges under to coat all the slices with the maple-walnut mixture.
Allow to heat for about 10-15 minutes, stirring every minute or two to make sure all the slices get their time in the heat. The slices will soften, and the edges will roll off, thickening the mixture.
Lower heat to low, or pour into a large bowl and refrigerate until use.
Enjoy, and DEVOUR! *grins*
Makes enough (hopefully) for 10-15 servings
(PS: Sorry for the slightly blurry photo - this was a Cell Phone pic this time)
This compote will be spread atop a light layer of Nutella hazelnut and cocoa condiment, sandwiched between two pieces of French Toast. A light Cocoa Whipped Cream will be piped on top, along with a sprinkling of powdered sugar.
Going to be quite sweet, but should be really tasty too!
The banana compote has enough complexity to hopefully satisfy more adult pallets. Maple, vanilla, nutmeg, cloves, mace, and cinnamon spice things up a little, and a wee touch of orange adds an unexpected component. Lemon juice helps to keep the bananas from browning after being sliced. And, of course, the walnuts add an earthy foundation.
This is a simple recipe to create. You might want to cut it back a bit though, unless you're feeding a crowd. This one will hopefully feed a half dozen kids and the same number of adults.
Good on ice cream, for morning oatmeal, over breakfast rolls, as sauce on pound cake, etc. And, of course, on French toast and Pancakes!
Watch for the full Nutty Banana French Toast to follow after Monday!
Ingredients:
10 Large Bananas, halved lengthwise and sliced into 1/2 in segments.
3/4 C Chopped Walnuts
1/2 C Maple Syrup
3 Tbs Butter
2 Tbs Lemon Juice
1 tsp Orange Zest
1/2 tsp Ceylon Cinnamon
1/2 tsp Vanilla Extract
1/8 tsp ground Mace
1/8 tsp ground Cloves
Directions:
In a large pot over medium heat, melt the butter until it stops foaming, then add the Maple Syrup, Vanilla, Walnuts, and all the spices.
Toss/stir until all the nuts are well coated.
Allow to simmer for a bit, stirring occasionally, until the nuts soften a little (about 10 minutes)
Peel the bananas and remove the "banana strings". Slice in half lengthwise, and then into 1/2 inch segments.
Add to the simmering mixture and stir, flipping and folding the top and edges under to coat all the slices with the maple-walnut mixture.
Allow to heat for about 10-15 minutes, stirring every minute or two to make sure all the slices get their time in the heat. The slices will soften, and the edges will roll off, thickening the mixture.
Lower heat to low, or pour into a large bowl and refrigerate until use.
Enjoy, and DEVOUR! *grins*
Makes enough (hopefully) for 10-15 servings
(PS: Sorry for the slightly blurry photo - this was a Cell Phone pic this time)
Category Resources / Tutorials
Species Unspecified / Any
Size 1144 x 871px
File Size 2.14 MB
*nods* This would work pretty well for a pie filling, but you'd want to take steps to solidify it somewhat. It's thick, but it would eventually ooze out across the plate in current form.
Wuffy would recommend either the addition a custard stage to the recipe above using the custard recipe below, or perhaps the inclusion of some "no cook" instant banana pudding:
3-4 eggs or egg yolks, beaten till a bit frothy
~3/4 C sugar
~1/4 - 1/3 C flour
1 C milk
1 C Half n Half
1/2 tsp Vanilla Extract
1/4 tsp Salt
Combine (sift together) the salt, flour, & sugar into a separate pot. Add the whipped eggs, milk, and half n half. Heat over low heat until it thickens, whisking frequently. Do not overheat, or the eggs will scramble!! Keep the heat low, and don't leave it unattended! Remove from heat and stir in the vanilla extract.
Pour that custard into your Compote mixture and stir together.
This should be enough to make at least three, probably more, pies. Wuff would recommend a Graham Cracker crust, or a "Nilla wafer" version: Just put the crackers or Nilla wafers into a big zip lock pouch and squish them up real good, or roll them out with a rolling pin until nothing but crumbs are left. Mix that into some melted butter and pack them into a pie tin with your fingers. Bake at 350-375 for 6-8 minutes until the crust firms up some
Fill with your pudding banana mixture and refrigerate to "set".
This is mostly "hypothetical" - but ought to work to "bind up" the compote some and keep it from oozing around!
Wuffy would recommend either the addition a custard stage to the recipe above using the custard recipe below, or perhaps the inclusion of some "no cook" instant banana pudding:
3-4 eggs or egg yolks, beaten till a bit frothy
~3/4 C sugar
~1/4 - 1/3 C flour
1 C milk
1 C Half n Half
1/2 tsp Vanilla Extract
1/4 tsp Salt
Combine (sift together) the salt, flour, & sugar into a separate pot. Add the whipped eggs, milk, and half n half. Heat over low heat until it thickens, whisking frequently. Do not overheat, or the eggs will scramble!! Keep the heat low, and don't leave it unattended! Remove from heat and stir in the vanilla extract.
Pour that custard into your Compote mixture and stir together.
This should be enough to make at least three, probably more, pies. Wuff would recommend a Graham Cracker crust, or a "Nilla wafer" version: Just put the crackers or Nilla wafers into a big zip lock pouch and squish them up real good, or roll them out with a rolling pin until nothing but crumbs are left. Mix that into some melted butter and pack them into a pie tin with your fingers. Bake at 350-375 for 6-8 minutes until the crust firms up some
Fill with your pudding banana mixture and refrigerate to "set".
This is mostly "hypothetical" - but ought to work to "bind up" the compote some and keep it from oozing around!
Read m'mind totally there Bigwuffers... an yeah I was already thinkin' this'd be perfect fer the more 'chilled pie' catagory rather'n hot ones... Looks like it'd be thick enough ta stand on it's own even if kept refrigirated... an I highly doubt a slice'd last long enough in a saucer ta reach a warmed oozy stage... least not around me! lol ;)
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