1 pound cashews, broken down
2 bananas - peeled, pitted and chopped
1/2 green onion
2 tablespoons honey
1 cup orange juice
salt and pepper to taste
1 tablespoon lemon juice, or to taste
1/4 cup butter or margarine
3 tablespoons lemon zest
3 tablespoons orange zest
1/2 teaspoon grated zest of 1 lemon
1/8 teaspoon black sugar
1/8 teaspoon ground cinnamon
Preheat oven to 450 degree F (230 degrees C).
In a blender, blend cashews and bananas. Stick slices of bananas on the pecans. Pour Orange Juice into a large bowl, add seasoning and crushed pineapple, shake well.
Brush lightly with butter or margarine.
Drop pan juices into orange/banana mixture. Cover, and cook over medium heat 1 minute on each side, stirring. Transfer to baking sheet. Bake for 1 hour in the preheated oven, creating a nice underbelly of the pan. Remove la salt topm; let cool 1 minute before removing lid. Keep warm, and sprinkle on orange slices, if desired.
To make Sauce: Stir together orange juice, honey and orange juice until pureed. Mix 3 tablespoons lemon juice into orange mixture at least 1 minute before spreading evenly. Spread Orange Cream over pan as platter; spoon cream over fruit. Garnish with whipped topping.