Blue Ginger Asian Banana Split - cooking recipe

Ingredients

1 pint coconut sorbet
For the Compote
1/2 cup sugar
3 tablespoons sugar
3/4 cup water
2 tablespoons fresh ginger, minced
1/4 stalk lemongrass, roughly chopped
1/2 vanilla bean, split
1/4 fresh pineapple, peeled, cored, and diced into tiny pieces
For the Cherries
1/2 cup dried cherries
1/2 cup sugar
1/2 cup water
For the Bananas
8 medium bananas, peeled, halved lengthwise
1/2 cup sugar
For Garnish
1/4 cup toasted slivered almonds
1/2 cup sweetened whipped cream

Preparation

For the Compote:
Place the ingredients, except the pineapple, in a medium saucepan and bring to a boil; simmer about three minutes.
Remove from heat, strain liquid (discard solids) into a bowl with the pineapple (strained if you are using canned pineapple).
For the Cherries:
Bring cherries, water and sugar to a boil in a small pot and stir to make sure all sugar is dissolved.
Remove from heat and reserve.
For the Bananas:
Preheat the Broiler.
Coat the bananas with sugar.
Place on a foil-covered broiler pan and broil, turning once, until the bananas are lightly browned on both sides.
To assemble:
Arrange two bananas (4 halves) on each of four plates.
Place two scoops of sorbet on each plate.
Spoon 1/4 of the compote over each plate.
Scatter 1/4 of the cherries over each plate.
Garnish with almonds and whipped cream.
Indulge.