Bananas Faustos with Cherimoya Salsa

Name: Bananas Faustos with Cherimoya Salsa
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 2 servings
Cuisine: mexican
Ingredients: 10 strawberries, stems removed and cut into 1/4-inch pieces; 1 cherimoya, peeled, seeded and diced in 1/4-inch pieces; 1 teaspoon chopped mint; 1/2 cup orange juice; 2 tablespoons lime juice; 2 tablespoons butter; 1 tablespoon grated panela or piloncillo (if not available, use brown sugar); 3 bananas, peeled and cut in 1/2-inch rings; 1/4 cup spiced rum

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Level: Intermediate
Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 2 servings

Level: Intermediate
Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 2 servings

Ingredients

10 strawberries, stems removed and cut into 1/4-inch pieces

1 cherimoya, peeled, seeded and diced in 1/4-inch pieces

1 teaspoon chopped mint

1/2 cup orange juice

2 tablespoons lime juice

2 tablespoons butter

1 tablespoon grated panela or piloncillo (if not available, use brown sugar)

3 bananas, peeled and cut in 1/2-inch rings

1/4 cup spiced rum

Directions

In a bowl, combine the strawberries, cherimoyas, mint, orange juice, and lime juice. Mix well and set aside.
In a medium non-stick pan, heat over medium heat. Add the butter. When the butter has melted, add the panela and cook for 3 minutes. Cook until the panela has dissolved completely to the butter then add the bananas. Cook for 3 minutes longer then add the rum away from the heat. Cook for 2 minutes. Coat the bananas well with the rum butter sauce. Transfer the bananas and sauce to a plate and top with strawberry and cherimoya salsa.

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