Bananas Poached in Vanilla-Scented Chardonnay

By Martha Rose Shulman

Updated February 6, 2023

  • Andrew Scrivani for The New York Times
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Total Time
You can poach the bananas several hours before serving.
Rating
4(37)
Comments
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I am usually not one for fooling around with bananas in desserts, but this, if you’re careful not to overcook the bananas, is heavenly. Years ago, in the early days of my career as a vegetarian caterer, I made it often; it was one of my most requested desserts. These days I’m as likely to spoon some of the bananas with their fragrant syrup into a bowl of morning yogurt as I am to serve it after a meal.

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Ingredients

Yield:Serves 6 to 8

  • 2 cups Chardonnay

  • 1 vanilla bean, split in half lengthwise

  • ⅓ cup mild honey, such as clover

  • 1 cinnamon stick

  • ½ cup golden raisins or currants

  • ½ cup dried apples (optional)

  • Juice of 1 lemon

  • 3 to 4 firm but ripe bananas

  • ½ teaspoon freshly grated nutmeg

  • ¼ cup lightly toasted slivered almonds

  • Plain yogurt or whipped cream

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

37 grams carbs; 209 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 3 grams fat; 3 grams fiber; 10 milligrams sodium; 2 grams protein; 27 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Pour Chardonnay into a medium saucepan. Using the tip of a paring knife, scrape seeds from vanilla bean halves into wine and add pods. Add honey, cinnamon stick, raisins or currants, and dried apples and bring to a boil. Reduce heat, cover and simmer 5 minutes.

  2. Step 2

    Meanwhile, fill a bowl with water and add lemon juice. Peel bananas;,cut them in half lengthwise and, then into 2-inch pieces, and immediately place in the acidulated water. (This prevents bananas from discoloring.)

  3. Step 3

    After wine mixture has simmered for 5 minutes, dDrain bananas and add to simmering wine to wine. Add nutmeg. Return Bring backmixture to a simmer, cover and simmer 5 more minutes. Remove from heat. Add almonds. Remove cinnamon stick and if you wish, add a little more nutmeg. Serve warm, topped with whipped cream or plain yogurt if desired.

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4 out of 5
37 user ratings
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Comments

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meinunich

Very yummy when in mood for soupy dessert in cold weather

Willie Bee

We made this recipe in 1977 in Austin as part of a vegetarian cooking class Martha Shulman taught. The entire course was wonderful, and this dessert was hands-down the class favorite. In Martha's handout she said any white wine could be used, and we used toasted pine nuts; otherwise the recipe here is identical. I’ve made this many times in the years since, always to high praise. And I always credit Martha, who is amazing.

Jean

Do you remove the vanilla bean pod and the seeds, or does that stay in?

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