Brazilian Honey Bahianas

Desserts

Recipe courtesy of the National Honey Board (honey.com).

Makes 4 servings

1 banana cut into thick slices

1 mango cut into thick slices

2 T. cachaça (Brazilian sugar cane based spirit)

3 T. pure honey

100 ml (approximately 1/2 c.) Mexican Crema (crème fraîche)

2 lemons

1/4 c. shredded dry coconut

Zest lemons. Set aside 2 tablespoons of the zest. Place remaining zest into deep dish. Extract juice from lemons. Pour the lemon juice over the lemon zest. Pour Mexican Crema (crème fraîche) into lemon mixture. Stir in honey and cachaça into lemon and Mexican Crema mixture. Blend until smooth and set aside. Peel and cut bananas and mango into pieces. Prepare fruit skewers by alternating mango and banana slices on each skewer. Place skewers in a shallow serving dish. Drizzle sauce over skewers. Garnish with lemon zest and shredded dry coconut. Keep remaining sauce for dipping.