Bananas In Coffee Bean Syrup Vietnamese Recipes Fruit Dessert Recipes

Ingredients

2 c. water

1/2 c. whole espresso beans

1/2 c. sugar

2 strip (3-inch) of lemon zest

One 3-inch cinnamon stick

8 firm

1 tbsp. fresh lemon juice

plain whole-milk yogurt

Preparation

Step 1In a medium saucepan, combine the water with the whole espresso beans and bring to a boil. Simmer the beans over low heat for 20 minutes. Add the sugar, strips of lemon zest and pieces of cinnamon stick and simmer over moderate heat for 5 minutes or until syrupy.Step 2Meanwhile, peel the bananas and slice them 1/2 inch thick on the diagonal. In a large, shallow dish, toss the bananas with the lemon juice.Step 3Pour the hot espresso syrup over the bananas and let stand until cooled to room temperature, then refrigerate until thoroughly chilled, about 2 hours. Spoon the bananas and coffee bean syrup over the yogurt and serve.Step 4Make Ahead: The espresso syrup can be prepared one day ahead; let cool then refrigerate overnight. Gently reheat the syrup before pouring it over the bananas.