Bananas and Ice cream with brandy syrup on panettone

Prue’s Bananas and Ice cream with brandy syrup on panettone

Prep Time – 10 minutes / Ice cream: 10 minutes + 12 hours freezing

Cook Time – 10 minutes

Serves  

Ingredients:

• Butter for frying
• 1 tbsp blanched (skin off) hazelnuts
• 2 thick slices of panettone
• 2 bananas
• 2 tbsp golden syrup
• 2 tbsp brandy
• 2 balls of best vanilla ice cream (making own so don’t need this)Method:

1. Fry the nuts briefly in a dry pan to brown, then tip on to a cold saucer to stop them burning.

2. Melt 1 tbsp of butter and brown the panettone on both sides, adding more butter if needed. Keep the frying pan at medium heat to prevent the butter burning. Lift on to warm plates.

3. Peel and split the bananas lengthways. Fry the halves in more butter, flat sides down, just to get them nicely brown on those sides. Place two halves of the banana, brown side up, on each panettone slice.

4. Mix the golden syrup with the brandy.

5. Scoop a large ball of ice cream for each plate and place on the panettone with the banana. Sprinkle with the nuts and pour over the brandy.

Tip – If you can’t get blanched hazelnuts, here’s how to get the skins off. Toast them in a microwaves: cook them in a single layer for 3 minutes, then stir and give them a few 1-minute blasts, checking after each, until the skins crack and the nuts start to brown. (Or toast in a dry pan, shaking it to get the skins get hot and blistering. Or bake in an oven preheated to 200˚C/fan 180˚C/Gas Mark 6 for 10-12 minutes.) Rub in a tea towel to remove the skins. Whatever you do, watch them. Nuts burn in a moment