Recipe

Banana Kiwi Pudding Recipe


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Ingredients
  • 1/2 ts Freshly ground black pepper
  • 2 lg Garlic cloves
  • 1/2 c Golden raisins
  • 2 tb Dark run
  • 1/4 c Light corn syrup
  • 1/4 ts Ground cloves
  • 1/2 c dark brown sugar
  • 1 1/2 ts Salt
  • 1 1/3 c Cider vinegar
  • 4 lg Very ripe bananas, peeled and cut into chunks
  • 3/4 ts Freshly grated nutmeg
  • 3/4 ts Ground cinnamon
  • 1/3 c Coarsely sliced onions
  • 3 To 4 c water
  • 1/2 ts Cayenne pepper
  • 2 ts Ground allspice
  • 1/3 c Tomato paste

Directions
  • Step #1 I've never tried this but I suspect that it's quite similar to the Filipino Jufran & Mafran sauces that I love so much.
  • Step #2 They're made from bananas also & taste like catsup should taste.
  • Step #3 mix the raisins, onions , garlic, tomato paste & 1/3 c vinegar in the container of a food processor/blender.
  • Step #4 , Process the mixture until smooth.
  • Step #5 Transfer the mixture to a large, heavy saucepan.
  • Step #6 Add the banana chunks & another 1/3 c vinegar to the food processor container.
  • Step #7 Process the mixture until smooth.
  • Step #8 Transfer the banana mixture to the saucepan.
  • Step #9 Add the remaining 2/3 c vinegar, brown sugar, 3 c water, salt & cayenne pepper.
  • Step #10 Bring the mixture in the saucepan to a boil over medium-high heat, stirring frequently.
  • Step #11 Reduce the heat to low & cook the ketchup, stirring every once in awhile, uncovered, for 1 1/4 hrs.
  • Step #12 If the ketchup threatens to stick to the bottom of the pan at any point, add some of the remaining water, up to 1 c.
  • Step #13 Add the corn syrup, cinnamon, allspice, nutmeg, pepper & cloves to the ketchup.
  • Step #14 Cook the ketchup over medium-low heat, stirring frequently, for 15 mins longer, or until it is thick enough to coat a metal spoon.
  • Step #15 stir in the the rum.
  • Step #16 Remove the ketchup from the heat & let it cool a few mins.
  • Step #17 Force the ketchup through a fine sieve to strain it, pressing down hard on the solids.
  • Step #18 Remove the ketchup from the heat & let it cool to about room temp.
  • Step #19 Store the banana ketchup, covered in the refrigerator for up to 1 month.
  • Step #20 Makes about 3 1/2 c.
  • Step #21 San Francisco Chronicle, date unknown.
  • Step #22 Posted by Stephen Ceideberg; March 4 1993.
  • Step #23 --.
  • Enjoy the BANANA KIWI PUDDING recipe

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Dessert / Puddings And Mousses
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