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Sunday, January 16, 2011

Grilled Cinnamon-Sugar Bananas with Vanilla Ice Cream & Bourbon

Grilled Cinnamon-Sugar Bananas with Vanilla Ice Cream & Bourbon

This dessert is a little reminiscent of a grilled Bananas Foster. The secret to grilling bananas is leaving them in their skin to hold them together and protect them from the flame. The bonus is that you know that your bananas are done when the skin starts to separate from the flesh.Serves six to eight.
Vegetable oil for the grill
4 bananas, ripe but not overly soft
1 Tbs. granulated sugar
1 tsp. ground cinnamon
1 pint best-quality vanilla ice cream
1/2 to 3/4 cup toasted pecan pieces
2 Tbs. best-quality bourbon, such as Maker's Mark or Woodford Reserve
Prepare a medium charcoal or gas grill fire. Brush the grill grate clean.
Slice the bananas, still in their skin, in half lengthwise and then crosswise so that each banana yields four pieces. In a small bowl, mix the sugar and cinnamon. Lightly sprinkle the cut sides of the bananas with some of the cinnamon sugar (you may not need it all). Let sit 5 minutes so the sugar can start to dissolve.
Put the bananas cut side down on the grate and cover the grill. Grill until marks appear, 2 to 3 minutes. Using tongs, flip the bananas, cover the grill, and cook until the skin starts to pull away from the banana, about 5 minutes more. Remove from the grill and let cool for 2 to 3 minutes. Peel and serve the bananas on top of vanilla ice cream, sprinkled with the pecan pieces and drizzled with bourbon.

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