Apricot halves topped with sliced banana. Sprinkled with cinnamon, topped with powdered sugar, then drizzled with agave nectar!

Serves 6

30 oz. can apricot halves in heavy syrup, carefully drained so that they don’t break

3 sm. bananas


powdered sugar

agave nectar

In each dessert cup place 3 apricot halves without the syrup.

Top each with 6-7 slices banana.

Sprinkle fairly moderately with cinnamon, then top each with a teaspoon of powdered sugar.

Drizzle each with about 1 T. agave nectar. Serve at once.

Notes: The flavors of this dessert are marvelously suited to each other.

Please use only powdered sugar, and sprinkle with a spoon, not a sifter; you want some coarseness.

Bananas should be ripe, firm, with no brown spots.

You can chill or not chill the apricots and bananas before assembling this dessert, but don’t chill the agave nectar.

Agave nectar has some of the flavor qualities of honey, so in any recipe that calls for honey, substitute agave nectar. It’s not as thick as honey, but it’s thicker than maple syrup. I tried it and I like it.

Published by Sharon Lee Davies-Tight, artist, writer, chef

AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. Global Word Chef™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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