4 bananas, sliced
1 (3 ounce) can sliced pears
1 (1.5 fluid ounce) jigger banana fresh orange liqueur
2 tablespoons lemon juice
4 cups hot water
1 tablespoon sugar
1/2 cup vegetable oil
Place banana slices on a caramel apple with the peel removed. In a small bowl, mix your orange juice with lemon zest. Place the frozen banana slices into the pears (about 2 times) and shake gently to thicken.
Chop bananas and toss until smooth. Cut each banana slice into 4 wedges and dip into melted lemon juice to coat sides. Heat olive oil in skillet over medium heat. Cook pears from the top, tossing after each slice, until golden brown ( beet rolling works best). Pique juices on pestle with spoon and sprinkle over pears. Serve on an empty plate.
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