A "Golden Bear", as a snack is served, as it is sumptuous for your tastebuds in reserve!

Ingredients for this special dessert:

-12 Philippine cooking eating bananas (Cf. Sab-ah)

-8 limes (juice)

-1 c Rum

-2 c Corn syrup

-2 tsp Vanilla extract

-2 jars Strawberry compote or Apple jelly

-2 jars Orange marmalade

-4 med tubs Cool whip or whipped cream (%32 MF)

-2 cans Chocolate syrup [Betty Crocker(R)]

-2 c Pecans (honey roasted) in bits

-1 doz Marascchino cherries (red) (garnishing)

Instructions:

1. Take by peeling 12 Sab-ah bananas. Halve at centre each banana piece, scoop out a cavity at centre for the filling, set aside the mashed filling and and do a pre-soak before further preparation in lime juice by dipping for 2-3 minutes per banana in a Pyrex(R) measuring cup and adding the balance to the mash plus extra bananas on hand if you opt to prepare the Pecan Sugar Tart Pies, later.

2. Halve each banana and scoop out the inside section to provide a cavity for filling with fruit compote, jelly and whipped cream after baking. Set aside the banana filling for small Sugar Tarts, later.

3. Marinate the empty halves in sauce that has been heated prior to over med. heat of rum and corn syrup until it mixes completely for 24 hrs overnite until it saturates at 5 deg C in the fridge.

4. Lay in a flat sheet pan covered with wax baking paper to avoid sticking and proceed to bake for 25 mins in a 175 deg C oven over a raised water bath on four porcelain oriental tea cups as base until they are caramelized.

5. Take a piping bag with large bore icing tip to apply the compote either or both jelly (whatever the choice), the whipped cream and the orange marmalade like a "tri-colour".

6. Quickly close the halves to make 1 doz "Golden Bears" to stick firmly together and using a metal spatula transfer them onto another serving dish with long doilies with a prior chocolate syrup base and further top the "Golden Bears" with more piping whipped cream and a red marascchino cherry for finish or garnishing.

Optional: How to make Mini Pecan Sugar Tart Pies (on the side)

Ingredients:

1. Sab-ah bananas (6-8 + filling from previous recipe)

2. Lemon-lime juice, 3-4 lemons and 3-4 limes

3. Vanilla extract, 2 tsp

4. Molasses, 1 c

5. Brown sugar, 1/3 c

6. Cinnamon, 3 tsp

7. Cardamom, 2 tsp

8. Pecans (honey roasted), 1 c

9. Whipping cream [e. g. Cool Whip(R)], 1 can of whip cream (in aerosol)

10. Pie tart shells, 2 doz (fresh-frozen from store bought)

Instructions:

Take the bananas and mix in the mash the lemon-lime juice immediately, the vanilla, molasses, brown sugar and spices of cinnamon and cardamom to comprise the pie filling for the mini-tarts.

Taken the pie shells (uncooked) and brush on the inside with melted butter and proceed to fill the shells to assemble the tarts and cook for 35 mins in a 175 deg C heated oven.

Put on a pie rack to cool at room temperature (25 deg C) and trim with whipped cream, round to the top on the inside filling and top with a pecan nut.

Cooking with Liquor Workshop:

Use also this new idea of making dessert syrups with cooking port or sherry wines that are recommended for making desserts and sweets. What about fruit wines- are they on the way? What about herbs or spices as the English ask by custom or tradition (e. g. cumin, corriander, cardamom and... there's cinnamon, nutmeg, allspice, and cloves).

[Try Safeway Canada (TM) Liquor Stores for supplies in the main line.]