Goan Bananas

1. 50 g Sultanas
2. 15 g Raisins
3. 15 g Almonds, chopped
4. 5 Tbsp Water
5. 40 g Butter
6. 50 g Brown sugar
7. 2 Tbsp Brandy
8. 6 item Banana, large
9. Mint
10. Whipped cream
11. Goa de kelay

Put the sultanas, raisins, almonds and 3 tbls of the water in a blender or food processor and grind to make a coarse, pourable paste. Heat the butter and the remaining 2 Tbsp water. Add the sugar and stir until dissolved. Then lower the heat, add the sultana paste and simmer until the sauce is slightly thickened. Remove from the heat and stir in the brandy or rum. Add the sugar to the butter over the heat. Stir until the sugar dissolves and keep the heat low – if it is too hot the sugar will caramalise. Peel and chop the bananas and put them into individual serving bowls. Pour the hot sauce over the top, decorate with the mint sprigs and serve with the Greek-style yoghurt or whipped cream.