Senses and sensibility

By TODD RICHARD  |  February 6, 2008

For dessert, preheat the oven to 375 degrees. Melt some butter over medium heat in a sauté pan and add the banana, sliced into one-inch chunks. Once it is lightly browned, remove it from the pan and set it aside. Add a little bit more butter and brown sugar to the pan, stirring while cooking. Stir in the coconut milk, then reduce the mixture to a caramel-like sauce. The wontons will make a pastry-like cup to hold our dessert. Place two wonton skins in a small oven-safe bowl, brush with butter, and sprinkle on cinnamon and sugar. If no oven-safe bowl exists, then make one out of tinfoil. Bake for roughly 10 minutes, or until golden brown, watching carefully to prevent the dessert cups from burning. Carefully place the bananas in the cups, place on a small plate or shallow bowl, and drizzle with the coconut caramel.

A bottle of Alice White Riesling is affordable, and its lusty sweetness will work well with this special meal. Cupid’s arrow busted the budget by a few bucks, but it’s a very small price to pay for making your sweetheart smile.

Todd Richard can be reached at tmr@maine.rr.com.

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