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- Ingredients
- Recipe
- Ripe dwarf banana1 kg
- Demerara sugar300 g
- Water1.2 l
- Cinnamon raw3 unit(s)
- Cloves10 unit(s)
- Orange juice360 ml
- Lemon juice70 ml
- Peel the bananas and scrape the sides with a knife, removing all the lint. Cut the bananas and pieces of approx. 3cm and set aside.
- In a pan, place the sugar and heat until it forms a golden caramel. Add the water, cinnamon, cloves and let it boil until the sugar completely dissolves in the water.
- Place the bananas in the syrup and add the sifted orange and lemon juice.
- Lower the heat to minimum. The fire needs to be very low (if necessary, stack two more grids on the stove to move the pan away from the fire). Keep the bananas cooking on low heat for approximately 3 hours, without stirring, until they turn reddish and dark.
- Serve hot or cold, according to your preference. Serving suggestion: ice cream Photo: @anafederici
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