Banana and Mandarin Gratinitle Recipe from GourmetFoodPlaza.com

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Banana and Mandarin Gratinitle
Fruit gratins are a refreshing pleasure rich in color. It is during the winter season when we are most deprived of this splendor; so hats off for this excellent idea to create a gratin with winter fruits. In order that the vanilla pod releases all of its flavor, make a small incision with the point of a knife before incorporating it into your recipe. Once you have poached your fruits in the syrup, drain them. This simple operation will keep your zabaglione or sabayon from being too runny. You'll take less risk if you prepare your zabaglione in a double saucepan (double boiler), but for experienced cooks you can do this directly over the fire. You already know that a keen eye and constant stirring are necessary in order to avoid burning. You can have fun with this dessert by adding fruit rosettes to your zabaglione or hide the fruits under the mousse surprising your guests with their first mouthful. Fruit assortments such as pineapples or grapefruits can also be just as tempting. It's up to you to find the right combination to seduce your guests.
Serves 4
4	bananas
4	mandarins
13 oz	sugar
4	eggs
1 glass	champagne
1	vanilla pod
2 cups	water
-	slivered almonds

-	Pour the water into a pot with 1 cup (250g) of the sugar and the vanilla. Cook until a syrup solution is reached.
-	Peel the bananas and the mandarins. Slice the bananas and separate the mandarins into quarters. Cook the banana slices in the syrup for 5 minutes then add the mandarins and cook for an additional 3 minutes. Drain the fruits and reserve for later.
-	Separate the eggs. Put the egg yolks in a double boiler and pour in the remanding sugar. Whip in order to obtain a creamy zabaglione.
-	Incorporate the champagne while still beating vigorously.
-	Spread the slivered almonds on a baking sheet and grill in the oven turning over from time to time.
-	Decorate your serving dish with the cooked and drained fruits and nap with the zabaglione. Sprinkle with the toasted almonds and return to the oven to brown for a few minutes. Serve warm and enjoy this dessert with a glass of champagne.

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