The authors of Portlandia aren’t sure if this recipe is a dessert or an appetizer.
I relate because I myself am in a confusing category. Am I Gen Xer or an old Millennial? Some surveys say Gen X and some say Millennial. I say I have one foot in each category and right now my Millennial foot is saying let’s not worry about labeling this dish one category over the other. Let’s combine two words and make it a thing! Its own category. Let’s call it a dessertizer!
We are the generation of avocado toast my friends. Our desire to combine and conquer is endless. All hail the Old Millennials.
What you’ll need for Dipping Sauce
- 1/2 cup of passion fruit puree or juice
- 2 tablespoons of freshly squeezed orange juice
- 3 tablespoons of sugar
- 1/2 teaspoon cornstarch dissolved in 1 tablespoon of water
- 1 tablespoon of chopped fresh mint
What you’ll need for the rolls
- 1 large ripe mango, halved peeled, and cut lengthwise into 1/3 inch thick slices
- 1/4 large ripe pineapple, peeled, cored, and cut into 8 (4 x 1/2 inch) spears
- 1 large, firm, but ripe banana, peeled and halved lengthwise
- Sugar, for sprinkling the fruit
- 2 3/4 inch slices of pound cake (about 6 ounces)
- 1 tablespoon unsalted butter, softened
- 8 large (7-8 inch) round rice paper wrappers
- 16 large fresh mint leaves
- Chopped peanuts for garnish
Our first step in making this dessertizer is to prepare our dipping sauce. Do so by combining the passion fruit, orange juice, 3 tablespoons of sugar, and cornstarch in a saucepan. Whisk this up and then bring the mixture to a boil. Once boiling reduce the heat to a simmer until the mixture thickens.
Store this mixture in your fridge and allow it to chill overnight.
The next day, preheat a lightly oiled grill pan. While the pan is heating up, sprinkle the mango, pineapple and banana with sugar and butter up your poundcake.
By the way, I ended up making my own poundcake which thankfully wasn’t a complete disaster but wasn’t a fluffy as I would have liked either. Unless you are good at baking, just buy the poundcake.
We are now ready to grill our fruit. As I’ve mentioned before I do not have a grill, but you can set your oven to broil and get similar results. Broil or grill your fruit until lightly charred on each side. The bananas should take about a minute and the pineapple and mango 3-4.
Once fruit is ready, remove and then grill your pound cake until toasted.
We are now ready to make our rolls!
First step is to cut the banana half in half vertically as well as horizontally. We want to end up with 8 spears. Then cut the pound cake into 3/4 inch sticks.
Now get your rice paper out and a skillet with warm water. Dip the wrapper in the water to soften it, remove from skillet, blot dry and then let it sit for about 30 seconds. Fill the roll with two mint leaves on the lower third of the paper and then add a piece of pineapple, mango, banana, and pound cake. Roll this up tightly, tucking in the sides as you go. Repeat this process until all ingredients are used.
Once we are all wrapped, cut each roll in half and then arrange like so…
I made this odd little dessert months ago, before all this pandemic nonsense. What I can remember is that it was odd. I wasn’t into it. The dipping sauce was great, but my tastebuds were just confused by the actual roll. It didn’t feel right to me.
I might have liked it better if I had done a better job with the pound cake. Maybe…
I might try this again, but not feeling too jazzed to do so. It is a unique recipe, I’ll give it that.