Chef Larry Gober
    Restaurant: Criolla's Restaurant Grayton Beach, Fla.
    Companion Cookbook/Video: Great Chefs of the South cookbook and video set

AUNT IRMA'S BANANA-PECAN BEIGNETS

Goat Milk Lime Dipping Sauce
3 cups sugar
1/2 teaspoon cream of tartar
1 cup water
3 cups goat's milk (or substitute whole milk)
juice of 3 limes

Beignets
3 cups all-purpose flour
1 1/2 tablespoons baking powder
6 tablespoons sugar
1 cup whole milk
2 tablespoons vanilla extract
6 large eggs
1/2 cup pecans, chopped and roasted
6 bananas
4 cups vegetable oil for deep-frying
2 cups confectioners sugar
sprigs of fresh mint
1/2 cup blackberries

To prepare the goat milk lime dipping sauce: In a large saucepan combine the sugar and cream of tartar. Add the water and bring to a boil over medium-high heat, occasionally scraping the sides with a rubber spatula to prevent the sugar from crystallizing. When the sugar begins to caramelize, remove the pan from the heat and allow the retained heat to turn the sugar to a golden brown. Quickly and carefully whisk in the milk (the milk will steam, causing the caramel to tighten, so be careful not to burn yourself). Add the lime juice. Strain into a clean bowl and cool.

To prepare the beignets: In a medium mixing bowl whisk together the flour, baking powder, and sugar. Add the milk, vanilla, and eggs, and whisk until the batter is smooth and no lumps remain. Stir in the pecans. Slice bananas into 3/4-inch slices. Dip the bananas into the batter, making sure they are well coated. Heat 4 cups of vegetable oil in a saucepan over medium-high heat until the temperature reaches 350 F. Fry the bananas, keeping them submerged in the oil (if necessary, place a fry basket or another pan over the bananas) about 90 seconds or until golden brown. Remove to paper towels to drain. Sprinkle with confectioners sugar. Since the frying will cause the bananas to soften to almost a pastry cream consistency, they are best eaten immediately.

To assemble: Spoon the goat's milk lime dipping sauce into a bowl. Gently place the beignets on top of the sauce. Garnish with a sprig of fresh mint and fresh blackberries.

Yield: 6 servings