Taste Of The Seasons

 Banana Brûlée

2 large firm bananas
2 tablespoons lime or lemon juice
4 tablespoons brown sugar
mint sprigs

• Preheat the grill to high
• Peel the bananas, then cut each one in half crosswise. Cut each piece in half lengthwise so you end up with 8 portions. Arrange the banana slices on a foil-lined grill tray, brush with the lime juice and sprinkle with the sugar
• Preheat the griller and cook under the hot grill until the sugar caramelises, 2-3 minutes. Set aside for 1 minute
• Arrange the bananas on serving plates and spoon over salsa (recipe follows)

 Citrus Salsa

2 Navel oranges
350 g firm ripe pawpaw, peeled and seeds removed
1 tablespoon brown sugar
1 tablespoon lime or lemon juice
1/3 cup toasted slivered almonds, roasted

• Peel the oranges, removing all the white pith. Cut into segments, then cut each segment in half. Put the oranges into a bowl
• Cut the pawpaw into 2 cm dice and add to the oranges. Carefully stir through the brown sugar and lime juice. Cover and chill
• Just before serving, fold through the roasted almonds

Serves 4

Tel: + 61 3 9696 1980
Mob: 0411 111 793
Fax: + 61 3 9696 0612
E-mail: jml@janetlillie.com.au

132 Park Street, South Melbourne
Victoria, Australia 3205

Trading as Janet Lillie
ABN 70559140305