Bananas Roasted with Pomegranate Molasses Sauce
Adapted from Ayse Gilbert’s recipe
Tart, yet sweet, Pomegranate Molasses Sauce is a lovely complement for Roasted Bananas. Ayse says sauced bananas are “great on their own, or served with vanilla ice cream or Greek yogurt for a fancy dessert.” The bananas need to marinate for at least two hours, but can quickly be put together at the last minute, which makes them an excellent party dessert.
6 barely ripe bananas
Juice of 1 lemon (about 1/4 cup)
Juice of 1 orange (about 1/3 cup)
3/4 cup sugar
1/4 cup pomegranate molasses
Peel bananas, cut them in half, and place in large skillet. Add lemon juice, orange juice, and sugar, and stir to distribute sugar and coat bananas. Let sit for 2 hours.
When ready to serve, put skillet on medium-high heat until sauce is bubbling well. Cook for 10 minutes, rolling bananas to coat. If sauce starts sticking, turn burner down to medium. While still on heat, stir in pomegranate molasses, roll bananas in sauce, and boil 30 seconds. Serve bananas covered with sauce.