Need a quick dessert? Jacques Pepin’s recipe for bananas with apricot sauce and blueberries is from his cookbook, “Jacques Pepin’s Simple and Healthly Cooking” (Rodale Books).
BANANA STRIPS WITH APRICOT SAUCE AND BLUEBERRIES
Preparation time: 15 minutes
Yield: 6 servings
1 can (17 ounces) apricots packed in unsweetened juice
2 tablespoons dark rum, optional
1 tablespoon lemon juice
6 ripe medium bananas (1 3/4 pounds)
1/2 cup fresh blueberries, washed, drained and patted dry
1. Pour apricots with their juice into the bowl of a food processor; process them into a puree. Add the rum, if using, and process briefly to incorporate. You should have 2 cups.
2. Pour lemon juice onto the platter you will use for serving the bananas. Peel bananas and quarter lengthwise. Arrange the banana pieces on the platter and roll them in the lemon juice to prevent discoloration.
3. Pour apricot sauce over bananas and sprinkle with blueberries. Carry the platter to the table and serve the equivalent of one banana per person with some of the sauce and berries.
Nutrition information per serving:
Calories…..160 Fat…..1 g Cholesterol…..0 mg
Sodium……5 mg
