Broiled Bananas with Toasted Almonds
KELA MITHAI

-Recipe from Yamuna mataji

            You can try this dish with a date sugar-circus juice topping or with an apple juice-apricot puree. Both are excellent contrasts to the banana halves. This quick, natural dessert should be assembled just before serving, for it takes only a few minutes to prepare. To make the apricot puree, place 8 peeled apricot halves and 2 tablespoons (30 ml) apple juice in a blender and reduce to a puree.

Preparation and cooking time (after assembling ingredients): 15 minutes
Serves: 4

1 tablespoon (15 ml) fresh lime juice
cup (60 ml) strained fresh orange juice
teaspoon (1 ml) freshly ground nutmeg
teaspoon (1 ml) ground cardamom
2 tablespoons (30 ml) melted ghee or butter
4 firm bananas
cup (40 g) date sugar or maple sugar granules
2 tablespoons (30 ml) blanched sliced almonds

1.    Combine the lime juice, orange juice, nutmeg and cardamom in a small dish. Preheat the grill. Brush a fill of ghee or butter on a small cookie sheet. Peel the bananas, split them lengthwise in half, and lay them, cut side up, on the cookie sheet.
2.    Spoon the juice over the banana halves, drizzle with the remaining ghee or butter, then evenly sprinkle with the sugar. Grill the bananas for 3-4 minutes or until the surface is bubbly and lightly browned. Remove from the grill, sprinkle the almonds evenly over the banana halves, and grill again until the almonds are toasted and golden brown. Serve piping hot.