Grilled Bananas with Caramel Sauce and Nuts
NOTE: Ripe but
firm bananas take well to grilling as long as the fire is not
blazing hot. A medium-hot fire (you should be able to hold your
hand 5 inches above the cooking surface for no more than 3 or 4
seconds) is ideal. The intense heat concentrates the flavor of the
fruit without causing the fruit to incinerate. Either a charcoal or
gas grill should be able to produce the necessary heat. Fruit will
pick up any flavors from the grate, so make sure to scrape it
thoroughly.
A sweet and creamy caramel sauce and some chopped nuts complete the dessert, although a scoop of ice cream would not be amiss. Bananas should be warmed through on the grill; if cooked further they will become too soft. See variations for grilling pineapples, peaches, and pears. Serves four.
1/2 cup sugar
1/3 cup heavy cream
1 tablespoon rum or brandy
4 firm but ripe bananas, unpeeled but halved lengthwise (see figure 25)
1 tablespoon vegetable oil
1/2 cup chopped walnuts or pecans, toasted
INSTRUCTIONS:
1. Light charcoal or gas grill fire. While waiting for grill to heat up, place sugar and 21/2 tablespoons water in medium, heavy-bottomed saucepan. Turn heat to medium-low and stir often until sugar dissolves. Increase heat to high and cook, without stirring but swirling pan occasionally, until caramel is uniformly golden amber color, about 4 minutes.
2. Put on oven mitts to protect hands. Remove pan from heat and slowly whisk in cream a tablespoon at a time, making sure to keep bubbling caramel away from arms. Stir until smooth. Stir in rum. Set caramel sauce aside to thicken and cool.
3. Brush cut side of bananas with oil. Grill bananas, cut side down, over medium-hot fire until light golden grill marks appear, about 2 minutes. Turn bananas and grill cut side up for 1 minute.
4. Remove bananas from grill and place two banana halves on each individual plate. Drizzle caramel sauce over bananas and sprinkle with nuts. Serve immediately.
VARIATIONS:
Grilled Pineapple with Caramel Sauce and Nuts
Replace bananas with 1 ripe pineapple that has been quartered, peeled, cored (see figures 15–17), and cut lengthwise into 1-inch-thick pieces. Brush both sides of fruit with oil and grill 2 minutes per side.
Grilled Peaches with Caramel Sauce and Nuts
Replace bananas with 4 firm but ripe peaches that have been halved and pitted. Brush cut side of fruit with oil and grill cut side down for 4 minutes and cut side up for 3 minutes.
Grilled Pears with Caramel Sauce and Nuts
Replace bananas with 4 firm but ripe pears that have been halved lengthwise and cored (see figures 6–8). Brush cut side of fruit with oil and grill 5 minutes per side.