Orange salad with bananas and pistachios

5 servings


Wash the oranges with hot water, wipe dry, carefully cut off with a thin layer of peel and grind it. Pour the resulting zest into boiling water, hold it there for a few seconds, and then throw it back onto a colander lined with gauze so that the glass has water. The oranges are divided into wedges and each peeled from the film. Mix the ground coffee with cinnamon, pour 3/4 cup of water, bring to a boil and strain through a coffee filter. Then add honey, chocolate and cognac to the coffee infusion and stir until all the components dissolve. Peel the bananas, cut into 1cm-thick circles, place along with the orange wedges and zest in the coffee sauce, mix gently and place on a dish, in a vase or on plates. Pour pistachios and powdered sugar into a non-stick frying pan, add butter and, stirring, warm for 3-5 minutes. Spread the resulting mass over a fruit salad and serve it to the table.