- 4
Ingredients
- For the Cranberry Compote
- 375 * 375 millilitres (1 1/2 cups) sugar
- 250 * 250 millilitres (1 cup) water
- 500 * 500 millilitres (2 cups) fresh or frozen cranberries
- For the Coffee Caramel
- 60 * 60 millilitres (1/4 cup) water
- 375 * 375 millilitres (1 1/2 cups) sugar
- 125 * 125 millilitres (1/2 cup) 35% cream
- 125 * 125 millilitres strong coffee
- 60 * 60 millilitres (1/4 cup) salted butter
- For Assembly
- * Vanilla ice cream
- 4 * 4 bananas, peeled and halved lengthwise
- 75 * 75 millilitres (1/3 cup) pecans, toasted and coarsely chopped
Preparation
Step 1
Directions
For the Cranberry Compote
1. In a saucepan, bring the sugar and water to a boil. Add the cranberries. Bring to a boil. Remove from the heat and let cool partially. Refrigerate for 12 hours.
For the Coffee Caramel
1. In a saucepan, bring the water and sugar to a boil. Using a wet pastry brush, wash down any sugar crystals from the sides of the pan.
2. Simmer without stirring until the mixture turns light gold. Remove from the heat. Whisk in the cream, coffee and butter. Bring to a boil and let simmer, while whisking until the caramel is dissolved and the mixture is smooth, about 3 minutes. Let cool, transfer to an airtight container and refrigerate.
For Assembly
1. For each banana split, arrange 2 banana halves side by side in a bowl. Add 2 or 3 scoops of ice cream. Spoon caramel over the ice cream. Top with cranberry compote and pecans.
2. Note: This recipe makes enough caramel and cranberry compote for 8 banana splits.
The caramel and cranberry compote will keep in the refrigerator for about 2 weeks. Use them on ice cream, cakes and brownies.