Colin Cowie
This dessert can be made up to 24 hours in advance, so it's an easy way to end a meal.
Servings: Serves 6
Ingredients
Directions
In a heavy-bottom saucepan, bring sugar, orange juice, and lime juice to a boil. Continue to boil 6 to 7 minutes, until sugar has lightly caramelized and syrup is light golden brown in color.
Meanwhile, in a small pot of boiling water, blanch orange and lime zests separately, 2 minutes each. Drain and transfer zests to a large bowl. Add bananas and toss gently to combine. Pour syrup over banana mixture. Let cool, cover, and refrigerate at least 3 hours, or up to 24 hours.
To serve, place a 1/2-cup scoop of sorbet into each serving bowl and top with banana mixture. Garnish with blackberries and a sprig of mint.
Meanwhile, in a small pot of boiling water, blanch orange and lime zests separately, 2 minutes each. Drain and transfer zests to a large bowl. Add bananas and toss gently to combine. Pour syrup over banana mixture. Let cool, cover, and refrigerate at least 3 hours, or up to 24 hours.
To serve, place a 1/2-cup scoop of sorbet into each serving bowl and top with banana mixture. Garnish with blackberries and a sprig of mint.
From the March 2007 issue of O, The Oprah Magazine
