Apricot Baked Bananas
|Dried apricots||1 Cup (16 tbs)|
|White port||3⁄4 Cup (12 tbs)|
|Grated lemon rind||1 Teaspoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Almond extract||1⁄2 Teaspoon|
|Ripe bananas||8 Small, peeled|
|Sliced almonds||1⁄4 Cup (4 tbs), toasted|
Place apricots in a bowl; add boiling water to cover.
Let stand 30 minutes; drain.
Place apricots in a small saucepan; add port and lemon rind.
Bring to a boil-reduce heat, and simmer 15 minutes or until tender.
Place apricot mixture in container of an electric blender or food processor; top with cover, and process until pureed.
Add sugar, 3/4 cup water, and flavorings; pulse 2 or 3 times or until well blended.
Fold 8 (18- x 12-inch) sheets of aluminum foil in half crosswise.
Twist ends of each sheet to form a boat like packet.
Place 1 banana in each; drizzle apricot mixture evenly over bananas.
Fold tops of packets to seal securely.
Bake at 425° for 15 minutes or until thoroughly heated.
Place packets on dessert plates; open packets, and sprinkle with almonds.