Author Notes
This quick fruit recipe is perfect for a chilly morning. The vanilla bean elevates the fruit, while the banana lends some creaminess. It also makes a good afternoon snack, or a light dessert. Delicious on its own, the addition of yogurt, nuts, and coconut does make for a rounder start to the day. It is also really easy to pack this to go. —Cristina Sciarra
Ingredients
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2
apples
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2
very ripe bananas
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1
vanilla bean
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1/2 cup
water
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2 cups
Greek yogurt (optional)
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1/4 cup
crushed Marcona almonds (optional)
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1/4 cup
shredded coconut (optional)
Directions
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Peel, core, and chop the apples. Partially mash the bananas. Stir both together inside a Dutch oven. Split and scrape the vanilla bean, and then add both the seeds and the pod to the Dutch oven, along with the water; stir everything together.
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Turn the range to medium heat and cook for 10 minutes, covered. Serve the fruit warm, alone, or with yogurt, crushed Marcona almonds, and shredded coconut.
Cristina is a writer, cook, and day job real estate developer. She studied literature, holds an MFA in Fiction Writing, and completed the Basic Cuisine course at Le Cordon Bleu in Paris. She lives in Jersey City with her husband--a Frenchman she met in Spain--and their sweet black cat, Minou. Follow her writings, recipes, publications and photography at theroamingkitchen.com.
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