Friday, December 2, 2011

Ethel's Bananas in Lemon Syrup

(from Mary Knox)

My mother-in-law didn't much like cooking. In fact she didn't enjoy any sort of housework, though she did it. She would much rather be acting in a play - she was a stalwart of Wellington Repertory, and before that a leading light in amateur theatricals in Otaki. So this recipe was treasured for its simplicity, as well as its deliciousness. It is still treasured in our family.

(For 2 servings - multiply as necessary)

Combine 1/2 cup sugar, 1/2 cup water and the juice of 2 medium lemons.
Heat and stir till the sugar dissolves. Pour the hot syrup over 4 bananas,
sliced once lengthwise and once crosswise, in a serving dish. Chill
overnight or for several hours. Serve with whipped cream.

Note: I find it best to make sure the bananas are cut side down,
otherwise the cut surfaces can go a bit brown. Often I add some of the
rind of the lemons (pared off with a potato peeler) to the hot water, for
extra flavour, and remove it before adding the syrup to the bananas.

Ethel Knox on her wedding day in 1927

1 comment:

  1. Thankyou for visiting my blog; loved this recipe. Even a touch of grated ginger might work. Just like one lemonade recipe we have.