Black matte Eva platter. Available at www.etsy.com/shop/MaiaMingDesigns
When I read this recipe in Le Pain Quotidien Cookbook, I could not wait to try it.
It sounded so simple and yet so exotic! Pastis is an anise-flavored, French apéritif from Marseille. My husband used to drink it all the time, but we haven’t had any in ages, so I ran out and got a fresh bottle. Normally, Pastis is drunk diluted with water, but the undiluted combination with banana is tantalizing.
Banana Pastis Pie recipe from Le Pain Quotidien
1 round puff pastry sheet
3-4 firm bananas, peeled and cut into 1/4 inch slices (5 mm)
juice from 1/2 lemon
1/2 teaspoon finely grated lemon rind
2 tablespoons pastis
3/4 cup sugar (~ 100 gr.)
Preheat the oven to 400˚F (200˚C)
Spread out the chilled puff pastry sheet onto a baking sheet
Put the banana slices into a bowl with the lemon rind, juice, pastis and sugar.
Turn the mixture gently to coat the bananas and let rest 5 minutes.
Arrange the bananas together on the puff pastry sheet, leaving about 1/2 inch
(1.5 cm) border from the edge.
Brush some marinade on top and save the rest for later.
Bake for 20 minutes, then take out of the oven and brush on the remaining marinade. Bake for another 10 minutes until the pastry is golden brown and the bananas are lightly caramelized.
Delicious served warm. My son likes it with whipped cream as well. Oooh la la!
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