Sherry Baked Bananas with Hazelnut Praline
Bon Appétit March 1988

3 tablespoons granulated sugar
5 small ripe bananas, peeled, halved crosswise, then lengthwise
1 teaspoon unsalted butter
1/4 cup California cream Sherry
Generous pinch of freshly grated nutmeg
1/2 cup chilled whipping cream
1 teaspoon granulated sugar

Hazelnut Praline:
3/4 cup granulated sugar
1/4 cup water
1 cup husked toasted hazelnuts (about 5 ounces)

Preheat oven to 350 degrees F. Generously butter baking dish just large enough to accommodate bananas in a single layer. Sprinkle 2 tablespoons sugar evenly over bottom of dish. Arrange bananas cut side down in dish. Sprinkle with remaining 1 tablespoon sugar. Dot with 1 teaspoon butter.
Pour Sherry over. Sprinkle with nutmeg. Bake until bananas soften, about 15 minutes. Meanwhile, whisk cream in small bowl until slowly dissolving ribbon forms when whisk is lifted. Beat in 1 teaspoon sugar. Arrange banana quarters cut side up on plates. Spoon pan juices over and around bananas. Drizzle cream over. Sprinkle each serving with 1 tablespoon praline and serve.
Serves 6.
For Hazelnut Praline: Oil a small baking sheet. Cook sugar and water in heavy small saucepan over low heat, swirling pan occasionally, until sugar dissolves. Increase heat and boil until sugar dissolves. Increase heat and boil until syrup turns caramel color. Mix in nuts. Pour onto prepared sheet. Cool completely. Break praline into 2-inch pieces. Using rolling pin, crush half of praline in sturdy plastic bag. Finely grind other half in processor. Combine both pralines. (Can be prepared 1 month ahead. Refrigerate in airtight container.) Makes about 2 1/4 cups.