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.
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.