Raw banana split with cherimoya sorbet and spiced carob sauce. (Serves 6).

Ingredients

For the papaya

10 slices dehydrated papaya, small dice

1 tablespoon honey

Juice of 1 lemon

1 cup water

For the cherimoya sorbet:

1/2 cup cashews, chopped

1/4 cup honey

1 cherimoya, peeled, cored, and chopped (*)

Juice of 1 lime

1/2 cup panela (**)

For the carob sauce:

1/2 cup dehydrated dates, pitted and chopped

1/8 cup currants

1 dehydrated fig, chopped

2 slices papaya, chopped

1 tablespoon carob powder (***)

1/2 teaspoon cinnamon

1/2 teaspoon mace

2-inch piece ginger, peeled and grated Seeds of 1 vanilla bean

1 cup water

1/4 cup walnut oil

For the dish:

Red fingerling bananas, peeled and sliced

Blackberries

Raspberries
Dehydrated mangos, cut into thin strips

Brazil nuts

Star fruit, sliced

Mango puree

Raspberry puree

For the garnish:

Ginger blossoms (****)

Mint

(*)Cherimoya, also known as custard apple, is a creamy tropical fruit
with a green scale-like exterior and a flavor likened to a combination
of pineapples, papayas, and bananas. Available through Hal Lobree at
[phone].

(**)Panela is unrefined cane sugar.

Available in specialty food stores.

(***)Available in health food stores.

(****)Available through Elfin Acres

Organic Farm, DBA Tropical Delights at [phone].

Directions

For the papaya, in a medium plastic bowl, combine all of the ingredients and toss to coat. Set aside in the refrigerator overnight and reserve.

For the cherimoya sorbet, in a medium bowl, combine the cashews and honey and toss to coat. In the bowl of a food processor fitted with the metal blade attachment, combine the cherimoya, lime juice, and panela and puree until smooth and the sugar is dissolved, about 45 seconds. Remove the bowl, pour over the cashews, and mix to combine. Set in the freezer, stirring with a fork to aerate every 30 minutes, until firm, about two hours. Reserve keeping chilled.

For the carob sauce, in the bowl of a food processor fitted with the metal blade attachment, combine the dates, currants, fig, papaya, carob powder, cinnamon, mace, ginger, mint, vanilla bean seeds, and water puree until smooth, about two minutes. With the motor running, gradually add the walnut oil until well combined and smooth, about two minutes. Transfer to a medium bowl and reserve.

To serve, arrange the red fingerling bananas, blackberries, raspberries, dehydrated mangoes, and Brazil nuts on a large plate. Arrange some star fruit and mint around the dish and top with some cherimoya sorbet. Drizzle some carob sauce, mango puree, and raspberry puree around the dish and garnish with mint. Garnish with ginger blossoms and mint.

Brochetto d'Acqui

Giacomo Bologna

Piedmont, Italy 2000