Pavlova with Bananas in Cardamom Praline Sauce
Yields: 1 large Pavlova or 4 mini ones (4 servings)
Banana recipe can be found here.
For the pavlova:
3 egg whites
1/2 cup caster sugar
1/2 tsp. vinegar
1/2 tsp. cornstarch
1/2 tsp. vanilla
For the bananas:
1/2 stick unsalted butter
4 bananas, haved lengthwise, then crosswise
1/4 cup packed light brown sugar
1/2 cup heavy cream
pinch of ground cardamom
3/4 tsp. lime juice
Vanilla ice cream, for serving
To make the pavlovas, preheat the oven to 250 F and line a baking sheet with parchment paper, set aside. In a stand mixer, whisk the egg whites until soft peaks form. Slowly add the sugar, 1 tbsn. at a time, beating well after each addition. Beat until the mixture is smooth to the touch and their is no graininess. Fold in the cornstarch, vinegar and vanilla. Pour mixture onto your prepared baking sheet and form into a round (of four mini ones, if you want), creating a shallow depression in the center of each. Bake for 1 hour and 15 minutes or until the pavlova is cream colored and the surface is dry and crisp. Turn off the oven and leave the oven door ajar. Allow the pavlovas to cool in the oven until they can be handled.
To make the bananas, heat 1 tbsn. butter in a 10 inch heavy skillet over moderately high heat until the foam subsides. Then saute half of the bananas, cut sides down first, turning over once, until golden, 1 1/2 to 2 minutes total. Transfer with a slotted spatula to a bowl. Repeat with remaining bananas. Melt remaining 2 tbsn. butter in skillet over moderate heat, then add brown sugar, cream, cardamom, and a pinch of salt and simmer, stirring occasionally, until sauce is slightly thickened, about 2 minutes. Remove from heat and stir in lime juice. When ready to serve, place the bananas on top of the pavlova, top with ice cream then spoon sauce over everything.
