Caramel Bananas & Saffron Cream

Serves 4 to 6

ingredients

1 cup plain heavy cream, divided

Generous pinch of saffron

Sea salt

3 tablespoons jaggery, chopped (or 1/2 cup sugar)

2 tablespoons ghee

2 ripe firm bananas

Pinch of cinnamon

Pinch of cardamom

2 tablespoons chopped pistachios

instructions

Combine 3/4 cup heavy cream with saffron and a pinch of salt; refrigerate for a few hours or overnight.

In a medium-size nonstick skillet, heat the jaggery and ghee. The mixture will start to sizzle and darken in color. Add 1/4 cup heavy cream and cook until the mixture is a smooth caramel, about 2 to 3 minutes.

Almost immediately, place the bananas onto the skillet cut side down. Cook them on low heat until they are golden brown in color, 2 minutes. Turn the heat off, flip the bananas over and sprinkle with cardamom, cinnamon, and a generous pinch of salt.

Serve the bananas with the saffron cream pooled around them and sprinkle toasted chopped pistachios on top.

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