Fruit Kebabs with Honey Cardamom Syrup

Ingredients:

16 strawberries
1 peach, cut into small pieces
1 banana, sliced
1/4 small pineapple, cut into small pieces

Honey Cardamom Syrup:
20 g unsalted butter, melted
2 tbsp honey
1 tbsp rum or brandy
1 tbsp brown sugar
1/2 tsp ground cardamom

Preparing:

Soak 8 wooden skewers in cold water for 20 minutes.
Thread the fruit alternately on skewers and place in a shallow dish.

Combine the honey with butter, cardamom, rum and sugar.
Pour the mixture over the kebabs, cover and set aside for 1hour.

Preheat the griller.
Cook the kebabs for 5 minutes.
Brush with syrup occasionally.

Mixed Fruit Kabobs

Ingredients:

8 strawberries
4 red plums
2 nectarines, halved and pitted
2 kiwi fruit, peeled and quartered
2 bananas, peeled and thickly sliced
1 mango, peeled, halved and pitted
3 tbsp Cointreau
1 tbsp clear honey

Preparing:

Cut all fruits into chunks.

Mix the honey with the Cointreau.
Pour the mixture over the fruits and toss lightly to coat.
Cover with plastic wrap and to marinate in the refrigerator for 1 hour.

Preheat the grill.

Drain the fruit, reserving the marinade.
Thread the fruit on to several presoaked wooden skewers.
Cook for 5 minutes over medium-hot coals, turning and brushing frecuently with the reserved marinade.

Chocobananas

Ingredients:

1 banana
1 cup chocolate cover
2 tbsp chopped peanut
wooden pallets

Preparing:

Peelled the banana.
Introduce by an end a wooden pallet.
Place in the freezer.

Melt the chocolate in bath Maria.
Introduce the banana when its freezed in the melted chocolate.
Cover with chopped peanut.

Banana Mousse

Ingredients:

400 g mashed bananas
250 g heavy cream
280 g sugar
100 ml water
10 ml lemon juice
7 g unflavored gelatin
4 egg whites
1 banana to decorate

Pionono:
40 g flour
40 g sugar
20 g honey
4 eggs
Vanilla essence

Preparation:

Pionono:
Stir eggs, the sugar and the honey.
Perfume with the vanilla essence.
Add the flour in surrounding form.

Extend the mixture in a greased plate.
Bake at 230ºC for 10 minutes.
Let cool and cut with cake cutter in circles.

Mousse:
Hydrate the gelatin in the water and reserve.

Stir the egg whites with the sugar until forming merengue.
Incorporate the mashed bananas and the lemon juice.
Add the hydrated gelatin.

Stir the heavy cream until forming whipped cream.
Incorporate it to the previous mixture in surrounding form.

Place the "pionono" circles at the bottom of each individual mold.
Spill the mixture in each mold.
Refrigerate for 1 hour.

Decorate with chocolate strips, bananas and caramel.

Fried Bananas Recipe

Ingredients:

5 mature bananas
4 cups sugar
1 cup pineapple in pieces
2 cups pineapple rind
4 cups cold water
2 cups oil
1 lemon rind
1 cinnamon stick

Preparation:

Cut bananas in pieces and reserve.

Heat the oil in a frying pan.
Fry bananas in the oil until gilding.
Slip the excess of oil in bananas.

Heat up in a separate pot the sugar.
Add the pinneapple, the cinnamon, and the rinds and mix well with a wood spoon.

Add the water at the moment that begins to caramelize itself.
Mix until obtaining a syrup.
Incorporate bananas and let rest for 5 minutes.

Bananna Flan

Ingredients:

250 g condenseded milk

4 banannas

2 tbsp lemon juice

1 tbsp vanilla essence

4 eggs

1 cup water

Aluminum paper

Preparation:

Stir the ingredientes.

Spill the mixture in a mold.

Cover it with aluminum paper.

Cook in bath Maria at 300ºC (600ºF) for 40 minutes.

Retire of the fire and let cool.

Bananna Mousse

Ingredients:

3 mature banannas
1 tbsp lemon juice
1 tsp vanilla
1 tspf cinnamon
1/4 cup coconut rind
2 tbsp sugar
Whipped cream

Preparation:

Beat the banannas with the lemon juice, the cinnamon, vanilla and the sugar until forming a mixture.
Incorporate the coconut in surrounding form.
Add the whipped cream.

Distribute it in glasses.

Bananna Flambé

Ingredients:

6 banannas
36 oz orange juice
1/2 kg sugar
18 oz orange licor
600 gr vanilla ice cream
6 tablespoons sugar
Preparation:

Put a tablespoonl of butter in a frying pan.
Fry the bananas until gilding.

Add the orange juice and the sugar.
Leave for a minute.
Add the orange licor and flambé it.

Place the bananna in a plate and bathe it with the sauce.
Serve it with vanilla ice cream.