Recipes

Name: Banana Orange Flaugnarde with Toasted Walnut Caramel Citrus Sauce
Prep time: 10 min
Cook time: 60 min
Yield: 8 Servings
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&#039;s sugar

Banana Orange Flaugnarde with Toasted Walnut Caramel Citrus Sauce

Desserts, Walnuts

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

Heat oven to 350°F. Generously coat the inside of a 9-inch round baking dish with butter; set aside.
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.
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.
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.
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.
To serve: If desired, dust with confectioner's sugar. Cut into wedges and top with desired amount of sauce.
Note: Be sure to measure the orange zest exactly; a little goes a long way.