Aunt Irma’s Banana-Pecan Beignets
This delicious dessert might be the ultimate comfort food.
Ingredients
- Goat’s Milk Lime Dipping Sauce
- Sugar - 3 cups
- Cream of Tartar - 1⁄2 teaspoon
- Water - 1 cup
- Goat’s milk - 3 cups (alt. whole milk))
- Juice of 3 limes
- Beignets
- All-Purpose Flour - 3 cups
- Baking Powder - 1-1⁄2 tablespoons
- Sugar - 6 tablespoons
- Whole Milk - 1 cup
- Vanilla Extract - 2 tablespoons
- Eggs - 6 large
- Pecans - 1⁄2 cup, chopped and roasted
- Bananas - 6
- Vegetable Oil - 4 cups, for deep-frying
- Confectioners’ Sugar - 2 cups
- Sprigs of fresh mint
- Blackberries - 1⁄2 cup
Instructions
To prepare the goat milk lime dipping sauce: In a large saucepan combine the sugar and cream of tartar. Add the water and bring to a boil over medium-high heat, occasionally scraping the sides with a rubber spatula to prevent the sugar from crystallizing. When the sugar begins to caramelize, remove the pan from the heat and allow the retained heat to turn the sugar to a golden brown. Quickly and carefully whisk in the milk (the milk will steam, causing the caramel to tighten, so be careful not to burn yourself). Add the lime juice. Strain into a clean bowl and cool.
To prepare the beignets: In a medium mixing bowl whisk together the flour, baking powder, and sugar. Add the milk, vanilla, and eggs, and whisk until the batter is smooth and no lumps remain. Stir in the pecans. Slice bananas into 3⁄4-inch slices. Dip the bananas into the batter, making sure they are well coated. Heat 4 cups of vegetable oil in a saucepan over medium-high heat until the temperature reaches 350 F. Fry the bananas, keeping them submerged in the oil (if necessary, place a fry basket or another pan over the bananas) about 90 seconds or until golden brown. Remove to paper towels to drain. Sprinkle with confectioners’ sugar. Since the frying will cause the bananas to soften to almost a pastry cream consistency, they are best eaten immediately.
To assemble: Spoon the goat’s milk lime dipping sauce into a bowl. Gently place the beignets on top of the sauce. Garnish with a sprig of fresh mint and fresh blackberries.
