Banana Orange Caramel
|Banana||1 , sliced|
|Pear||1 , peeled, cored and sliced|
|Ground cinnamon||1 Pinch|
|Grated orange rind||1|
|Sugar||1 Ounce (25 Grams)|
|Eggs||2 , beaten|
|Toasted almonds||2 Tablespoon (To Decorate)|
Place the banana, pear, cinnamon, orange rind and juice in a saucepan and simmer for 5 minutes.
Remove from the heat and leave to cool.
Place the water and sugar in a saucepan and heat gently until dissolved.
Bring to the boil and boil steadily until a rich golden brown caramel is formed.
Pour into buttered dariole moulds or individual dishes.
Strain the eggs over the fruit and stir well.
Pour into the moulds.
Place in a roasting pan containing enough water to come halfway up the dishes.
Cook in a preheated cool oven, 150°C (300°F), Gas Mark 2, for 25 to 30 minutes or until just firm.
Leave in the refrigerator overnight.