Recipes

Banana Orange Flaugnarde with Toasted Walnut Caramel Citrus Sauce

Banana Orange Flaugnarde with Toasted Walnut Caramel Citrus Sauce
  • Rating:
  • Yield: 8 Servings
  • Prep Time: 10 Mins.
  • Cook Time: 60 Mins.
  • Congratulations to Susan Bickta of Kutztown, PA for winning the 3rd annual Fisher®  "My Fresh Twist" recipe contest with this unique recipe! This delicious dessert is a tropical twist on a traditional clafouti. Instead of cherries, it has the flavors of bananas and orange zest and is topped with a caramel citrus sauce with toasted walnuts.

Ingredients

  • Flaugnarde:

  • 4 tablespoons butter (plus more for coating dish)
  • 3 tablespoons light brown sugar, packed
  • 1 tablespoon heavy cream
  • 3 bananas, cut into 1-inch thick slices
  • ½ teaspoon orange zest
  • ½ cup flour
  • ¼ cup sugar
  • 1/8 teaspoon salt
  • 3 large egg
  • ½ cup whole milk
  • ½ teaspoon vanilla extract
  • Sauce:

  • 3/4 chopped Fisher® Chef’s Naturals Walnuts
  • 6 tablespoons butter
  • 6 tablespoons light brown sugar, packed
  • 1/3 cup light corn syrup
  • 2 tablespoons fresh squeezed orange juice
  • 1/8 teaspoon orange zest
  • 1 tablespoon confectioner's sugar

Directions

  1. Heat oven to 350°F. Generously coat the inside of a 9-inch round baking dish with butter; set aside.
  2. Place a 10-inch non-stick skillet over medium high heat. Add the 3 tbsp. of butter, 3 tbsp. brown sugar and heavy cream. Heat until bubbly, stirring often. Add the bananas and orange zest. Cook an additional 2-3 minutes, stirring constantly. Remove from heat and set aside to cool slightly.
  3. Combine the flour, sugar and salt in a large bowl; set aside. Melt 1 tbsp. butter. Add to the flour mixture along with the eggs, milk and vanilla. Beat with a wire whisk for 2-3 minutes or until light, smooth and frothy.
  4. Transfer bananas to prepared baking dish and spread evenly. Gently pour egg mixture over the bananas. Bake for 40-45 minutes or until puffed and golden brown. Cool slightly before serving.
  5. Meanwhile, make the sauce. Spread walnuts in a 10-inch non-stick skillet over medium high heat and cook, stirring often until toasted and fragrant, about 5-7 minutes. Transfer to a plate and set aside. In same pan, add the remaining 6 tbsp. of butter and 6 tbsp. brown sugar, corn syrup, orange juice and zest. Mix well and cook for 4-5 minutes, stirring often, until sugar is dissolved and mixture thickens slightly. Add toasted walnuts and mix well.
  6. To serve: If desired, dust with confectioner's sugar. Cut into wedges and top with desired amount of sauce.
  7. Note: Be sure to measure the orange zest exactly; a little goes a long way.

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