Bananas Poached in Vanilla-Scented Chardonnay

• 2 cups Chardonnay
• 1 vanilla bean, split in half lengthwise
• 13 cup mild honey, such as clover
• 1 cinnamon stick
• 1/2 cup golden raisins or currants
• 1/2 cup dried apples (optional)
• Juice of 1 lemon
• 3 to 4 firm but ripe bananas
• 1/2 teaspoon freshly grated nutmeg
• 1/4 cup lightly toasted slivered almonds
• Plain yogurt or whipped cream

1. Pour Chardonnay into a medium saucepan.
2. Using the tip of a paring knife, scrape seeds from vanilla bean halves into wine and add pods.
3. Add honey, cinnamon stick, raisins or currants, and dried apples and bring to a boil.
4. Reduce heat, cover and simmer 5 minutes.
5. Meanwhile, fill a bowl with water and add lemon juice.
6. Peel bananas;,cut them in half lengthwise and, then into 2-inch pieces, and immediately place in the acidulated water.
7. (This prevents bananas from discoloring.)
8. After wine mixture has simmered for 5 minutes, dDrain bananas and add to simmering wine to wine.
9. Add nutmeg.
10. Return Bring backmixture to a simmer, cover and simmer 5 more minutes.
11. Remove from heat.
12. Add almonds.
13. Remove cinnamon stick and if you wish, add a little more nutmeg.
14. Serve warm, topped with whipped cream or plain yogurt if desired.

vanilla bean, honey, cinnamon, golden raisins, apples, lemon, bananas, nutmeg, almonds, yogurt

Taken from cooking.nytimes.com/recipes/1016191 (may not work)