In Greek: γλυκό με μήλα και μπανάνες, pronounced ghlee-KOH meh MEE-lah keh bah-NAH-ness
A beautiful presentation dessert that's light enough to serve after a big meal, and a tasty way to incorporate the traditional seasonal fruits that follow Greek meals.
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 3 tablespoons of corn starch
- 4 cups of milk
- 3 eggs
- 1 teaspoon of vanilla extract
- 2/3 cup of sugar
- 3/4 cups of coarsely ground walnuts
- 2 ounces of brandy (4 tablespoons)
- 5 1/4 ounces of butter (or Greek olive oil based margarine)
- grated peel of 1 lemon (lemon zest)
- 2 tablespoons of lemon juice
- 1 1/4 cups of apples, cored, peeled, cut into small squares
- 1 1/4 cups of bananas, peeled, cut into small squares
- 6 thin apple slices for garnish
Preparation:
Start with all ingredients at room temperatures.
- Dissolve the corn starch in 1 cup of the milk.
- In a mixing bowl, mix the eggs, vanilla extract, and sugar until well blended.
- In a small bowl, soak 1/2 cup of the walnuts in the brandy.
Heat remaining milk in a large saucepan over medium/medium-low with the butter. Bring to a slow boil, whisking constantly. Stir in the corn starch/milk mixture with a whisk, and stir until well blended. Add in the egg mixture, continuing to stir with the whisk until the pudding thickens. Remove from the heat.
With a wooden spoon, stir in the lemon zest, lemon juice, chopped fruit, and walnut-brandy mix. Transfer to a large serving bowl. Refrigerate 3 hours to chill and set.
Just before serving, garnish with remaining 1/4 cup of walnuts and thin slices of apple.
Yield: serves 6-8
