Orange Caramelised Bananas

📝 Ingredients

• 4 ripe but firm bananas (about 120 g each, peeled)
• 2 unwaxed oranges (about 200 g each)
• 40 g light brown sugar
• 20 g unsalted butter
• 1 pinch of ground cinnamon
• 20 g hazelnuts
• 400 g 0% fromage frais

🍴 Utensils

• Large non-stick frying pan
• Wide spatula
• Fine grater
• Citrus juicer
• Cutting board and knife

📖 Steps

1. Wash one orange and finely grate its zest, taking only the orange part (the white pith is bitter). Then squeeze both oranges to get about 170 ml juice. Set the zest and juice aside separately.
2. Dry-toast the hazelnuts in a large frying pan over a medium heat for 3 to 4 min, stirring, until they smell good and their skins crack. Leave to cool slightly, then roughly chop with a knife.
3. Choose bananas with only a few brown spots: if they're too ripe, they fall apart when cooked and turn to mush. Peel them, then cut in half lengthways to get 8 banana halves with a nice flat side.
4. In the same pan, wiped clean, melt the butter and brown sugar over a medium heat for 2 to 3 min, without stirring at first, until the mixture bubbles and turns light golden. Don't let it go dark brown: the caramel would turn bitter.
5. Place the banana halves flat side down in the caramel and leave them to brown for 2 min without moving them. Carefully turn them with a wide spatula and cook for another 1 to 2 min.
6. Pour in the orange juice, standing back a little (it will spit), add the cinnamon and leave to reduce for 3 to 4 min over a medium heat, basting the bananas, until you have a syrup that coats the back of a spoon. If the caramel hardens when the juice hits it, it will dissolve again as it heats.
7. Divide the fromage frais between 4 small bowls. Add 2 warm banana halves per person, spoon over the syrup, then sprinkle with orange zest and chopped hazelnuts. Serve straight away.