Emeril Lagasse’s new cookbook, Essential Emeril, is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Sauteed Bananas And Ginger Syrup


  • 1/2 cup dry white wine
  • 1/2 cup water
  • 1/2 cup sugar
  • 1/4 cup coarsely grated ginger
  • 3 tablespoons butter
  • 1 pound ripe bananas, cut in half and halved lengthwise
  • 1 teaspoon Chinese five-spice
  • 1 quart vanilla ice cream, softened


  • In a medium saucepan, combine the wine, water, sugar, and ginger, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until reduced to 1/2 cup, about 15 minutes.
  • Meanwhile, heat the butter in a skillet and melt. Add the bananas, cut sides down, add the five-spice and cook until golden brown, about 2 minutes. Remove from the heat. Transfer to a bowl. Pour the hot syrup onto the bananas and gently toss. Let stand at least 10 minutes.