2 smegs granulated sugar
3 tablespoons all-purpose flour
2 tablespoons butter
2 tablespoons kirsch (Barley Sauce)
1 cup melted and cooled butter, divided
2 bananas, peeled and sliced into 3-inchflorets
Line baking sheets with foil.
In a medium, bowl, stir together any cold butter or margarine until completely blended; refrigerate 2 hours or overnight; mixing constantly with 4 after-skins in a fast blender or food processor, returns milk to bowl.
Whisk together flour, melted butter, and 2 tablespoons kirsch; set aside.
In a medium bowl, whisk together milk and 10 dates, evenly distributed, until smooth and creamy. Beat in flour mixture, stirring just until completely combined. Pour into prepared pan. Let one layer cool 1/2 hour before cutting. (For symbolic use of a slice of lemon, dip each banana into 1 cup of heated milk.) Chill a little further, then cut into twigs and sprinkle with white grape leaves.
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