Instructions: In a Calder (heavy kettle), mix ingredients included in A, and cook over low heat for 1 hour. Allow to cool. Trim ends of bananas and slit just the peel, lengthwise on both sides, in a deep pot, bring to a boil water to cover bananas. Add bananas, cover and boil over low heat for 15 minutes.

Drain and peel. Fill the pot with ingredients included C and bring rapidly to a boil. Add peeled bananas, cover and boil over low heat for 10 minutes. Add 1 cup of water and boil for 5 minutes. Drain and allow to cool. Cut bananas into 1 inch rounds. Place in a deep glass or porcelain dish, alternating with the Escabeche sauce. Marinate for 24 hours. Serve as an appetizer.

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