Melt butter in a heavy saucepan over medium heat. Add brown and white sugars and stir until the color starts to brown. Add the fruit pieces (make each fruit in a separate batch), and stir to coat and caramelize, about 2 minutes. Remove pan from heat and stir in the liquor. Return pan to the heat for about 1 minute. Cool slightly. Place in food processor and process until slightly chunky. Allow to cool completely.
Purée the first three ingredients in a food processor until coarsely chopped. Transfer to a saucepan and simmer for about 2-3 minutes. Remove from heat and add liquor. Place back on the stove and cook for an additional minute. Allow to cool.
Preheat oven to 400 degrees F.
Butter a 6 cups soufflé dish and sprinkle it with one of the tablespoons of sugar. In a mixer on medium speed with a wire whisk attachment, beat the egg whites to a soft peak. Add the vanilla bean paste and the remaining 4 tablespoons sugar in increments, until it forms a glossy, shiny stiff peak.
Divide the batter into 4 equal portions. Into one portion, gently fold in the banana mixture, into another fold in the pineapple mixture, and into a third, fold in the strawberry mixture. The 4th mixture will remain the vanilla base.
Transfer the banana mixture into the prepared soufflé dish. Top with the vanilla mixture. Top with the pineapple mixture, and finish with the strawberry. Smooth the top of the soufflé. Run a clean finger around the rim of the soufflé dish, to keep the soufflé from sticking, allowing it to puff when baking.
Bake 15-20 minutes, until puffed and golden brown. Serve immediately while warm with classic banana split toppings of chocolate sauce and nuts, or garnished with fresh fruits.
You can use Pure Vanilla Bean Paste in place of Madagascar Bourbon Pure Vanilla Bean Paste to achieve a different, but still delicious, flavor profile. Simply use the same amount of the Pure Vanilla Bean Paste.
Melt butter in a heavy saucepan over medium heat. Add brown and white sugars and stir until the color starts to brown. Add the fruit pieces (make each fruit in a separate batch), and stir to coat and caramelize, about 2 minutes. Remove pan from heat and stir in the liquor. Return pan to the heat for about 1 minute. Cool slightly. Place in food processor and process until slightly chunky. Allow to cool completely.
Purée the first three ingredients in a food processor until coarsely chopped. Transfer to a saucepan and simmer for about 2-3 minutes. Remove from heat and add liquor. Place back on the stove and cook for an additional minute. Allow to cool.
Preheat oven to 200 degrees C.
Butter a 1420 ml soufflé dish and sprinkle it with one of the tablespoons of sugar. In a mixer on medium speed with a wire whisk attachment, beat the egg whites to a soft peak. Add the vanilla bean paste and the remaining 4 tablespoons sugar in increments, until it forms a glossy, shiny stiff peak.
Divide the batter into 4 equal portions. Into one portion, gently fold in the banana mixture, into another fold in the pineapple mixture, and into a third, fold in the strawberry mixture. The 4th mixture will remain the vanilla base.
Transfer the banana mixture into the prepared soufflé dish. Top with the vanilla mixture. Top with the pineapple mixture, and finish with the strawberry. Smooth the top of the soufflé. Run a clean finger around the rim of the soufflé dish, to keep the soufflé from sticking, allowing it to puff when baking.
Bake 15-20 minutes, until puffed and golden brown. Serve immediately while warm with classic banana split toppings of chocolate sauce and nuts, or garnished with fresh fruits.
You can use Pure Vanilla Bean Paste in place of Madagascar Bourbon Pure Vanilla Bean Paste to achieve a different, but still delicious, flavor profile. Simply use the same amount of the Pure Vanilla Bean Paste.