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Banana Shortbread with Honey and Straw Wine Granité Recipe
Banana Shortbread with Honey and Straw Wine Granité
Georges Blanc, restaurant Georges Blanc, France
Georges Blanc, restaurant Georges Blanc, France
Flavors of Burgundy
Total time: 1hr to 2hr

Preparation time: 50 minutes
Cooking time: 30 minutes

Difficulty: Easy
For 6 servings

For the shortbread
- 120 g (4 oz.) flour
- 80 g (3 oz.) butter
- 40 g (1 1/2 oz.) granulated sugar

For the straw wine granité
- 150 ml (5 oz.) straw wine (vin de paille)
- 1 - 2 oranges (1 zested, both juiced)
- juice of half a lemon
- 100 g (3 1/2 oz.) granulated sugar
- 200 ml (7 oz.) fresh squeezed grape juice

For the rest of the preparation
- 1 Tbsp. honey
- 100 g (3 1/2 oz.) sugar
- 1 bunch of fresh mint


  1. Place all the ingredients into the bowl of a mixer fitted with the paddle attachement and mix to a smooth dough.
  2. Roll the dough out immediately to a 2 mm thickness. Cut out 18-20 "cookies" in the shape of a banana.
  3. Bake for 15-20 minutes in a 160° C (325° F) oven on a parchment-lined baking sheet. Set aside in a dry place.


  1. In a stainless steel saucepan, combine the straw wine with the sugar and the zest of one orange. Bring to a boil and let cool.
  2. Add the lemon juice and grape juice and strain. Adjust the flavor to taste, then pour into a shallow roasting pan.
  3. Place in the freezer and stir occasionally (approximately every 15 minutes) with a fork to create crystals as the granité forms. Set aside in the freezer.
  4. Squeeze one orange and reserve the juice. Remove the stems from the mint leaves and assemble 6 little bouquets.


  1. Peel the bananas and slice diagonally into 8 mm (1/3") pieces.
  2. Sauté for 3-4 minutes in a skillet with 100 g (3 1/2 oz.) sugar and the honey until nicely golden. Remove the bananas from the skillet and deglaze the pan with the straw wine.
  3. Place the bananas into dessert cups and add a little orange juice. Spoon the syrup (honey, sugar and straw wine) over the bananas and arrange the banana shortbread, lightly dusted with icing sugar, around them.
  4. Place a scoop of granité in the centre of the plates.
  5. Garnish with a little bouquet of mint and serve immediately.
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