Bananas in Coffee Bean Syrup

Food & Wine, 2006
Makes 6 servings
    2 cups water                                                   
    1/2 cup whole espresso beans                                   
    1/2 cup sugar                                                  
    2 strips 3-in. lemon zest                                      
    1 stick cinnamon broken                                        
    8 firm med. bananas                                            
    1 tablespoon lime juice                                        
    Vanilla ice cream or yogurt for serving   
                    
ACTIVE TIME: 15 MIN/TOTAL TIME: 2 HRS 45 MIN

Every morning in Nha Trang, Kiesel topped yogurt with these bananas steeped in warm, bittersweet coffee syrup; they're also delicious over vanilla ice cream for dessert. Make sure the bananas you choose for this recipe are ripe but still firm, so they don't get mushy.

In 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.

Meanwhile, 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.

Pour 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.

MAKE 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.