A super dessert, Zocca Bananas is just the dish for a special dinner party. Serve this delicious dessert with lots of vanilla ice-cream.
6 large bananas juice of i lemon
4 oz. sugar
6 fl. oz. water
2 fl. oz. Drambuie
2 tablespoons chopped toasted almonds
Remove and discard the banana skins.
Squeeze over the lemon juice and set aside.
In a medium-sized saucepan, dissolve the sugar in the water over low heat. Add the bananas to the pan and poach them for 5 minutes. Using a slotted spoon, transfer the bananas to a medium-sized decorative serving dish. Pour over the Drambuie and set aside to cool.
Increase the heat to moderately high and bring the syrup to the boil. Cook the syrup, without stirring, until it reaches
225UF (107°C) on a sugar thermometer or until a small amount, cooled, will form a long thread between your thumb and index finger. Remove the pan from the heat and pour the syrup over the bananas.
Sprinkle the almonds over the top and set aside for 5 minutes before serving.