Pecan Banana And Date Dessert

INGREDIENTS

4 firm bananas
450 g dates
1 teaspoon vanilla extract
300 ml whipped cream
Freshly grated nutmeg/cinnamon
50g roughly chopped pecans

METHOD

Pecan, banana and date dessert : Ingredients:450g dates, cut in half and remove the stone (cut into quarters for shot glasses)4 large firm bananas, peeled and sliced (cut into small cubes for shot glasses)1 teaspoon of vanilla extract 300ml of fresh whipped cream, nutmeg freshly grated 50g pecan nuts, roughly chopped. Try some of these variations:Replace the vanilla and flavour the cream with 2 teaspoons of rosewater OR ¼ teaspoon of finely grated zest of orangeReplace the pecans with walnuts OR un-salted pistachiosAdd about some grated dark chocolate between the layers of dates and bananas Instead of using nutmeg, lightly sprinkle with ground cinnamon.Tip: When making one larger dessert I like to place the cut sides of most of the dates facing upwards, so little pools of cream collect in the cavities of the dates as the cream filters through. Use about one tablespoon of cream for each shot glass if making smaller desserts.How to make: Fill a glass dessert bowl with alternate layers of dates and bananas. Or, if using shot glasses, gently mix the dates and banana together and spoon into each glass. Mix the vanilla (if using) with the cream and slowly pour the cream over the entire surface of the dessert. Lightly grate some nutmeg over the top and scatter over the nuts. Cover the dessert and chill in the fridge for 2 to 3 hours before serving.

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