Soft Tropical Fruit with Caramel
6,3 / 10
2 h. 20 min.
Suggested variations; Add a handful of chocolate chips to the slow cooker just before the end of cooking time Use chopped hazelnuts instead of the flaked (slivered) almonds.
Take a heavy-based pan saucepan and warm over a medium heat.
When hot, add the sugar and leave for a few minutes keeping a constant eye to see if the sugar changes colour.
After about 5 minutes the sugar will start to melt and liquid will appear around the edges.
Start to shake the pan to agitate the sugar and leave until around a quarter of the sugar has melted.
Using a wooden spoon, start to stir the sugar gently until it turn a dark amber colour, which should take from beginning to end around 10 minutes.
Slice the bananas into large chunks and arrange in the base of the slow cooker.
Pour the caramel over the bananas and cover for around 1.5-2 hours until the bananas are very soft.
When cooked using a slatted spoon remove the bananas to a serving dish.
Transfer the caramel sauce to a saucepan and start to heat gently.
Once hot again, add the cream a little at a time, stirring well. Pour the sauce over the bananas and serve with a sprinkle of flaked almonds.