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Oranges and Bananas in Amaretto

Arance e Banane in Amaretto


Simple but elegant is the best description for this soothing banana and orange dessert laced with Amaretto. I first had it at Trattoria Cicio in Bagheria, Sicily. Red-fleshed blood oranges are not only beautiful but also intensely flavorful. If not available, use Mineola, mandarin or navel oranges. This is a great do-ahead dessert for a buffet.


4 medium bananas

Juice of 2 lemons

1/2 cup turbinado (coarse brown) sugar

4 to 6 blood oranges, peeled, pith removed, and sliced into 1/4-inch-thick rounds

2/3 cup Amaretto liqueur


Peel the bananas, slice lengthwise, and cut into 3-inch strips about 1/4-inch thick. Place in a large glass dish in a single layer. Pour the lemon juice over the bananas and set aside.

Spread the sugar on a plate. Dip each orange slice into the sugar, coating both sides. Set aside.

Pour the Amaretto into a large serving dish. Drain the banana slices and arrange them, slightly overlapping, around the outside edge of the serving dish. Arrange a ring of orange slices, slightly overlapping, inside the ring of bananas, and fill in the center with the remaining oranges. Cover and let marinate for several hours at room temperature before serving.

To serve, place the oranges and bananas on dessert plates and spoon over the juices.


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