Sunday, August 7, 2011

Cinnamon and Rum-Grilled Bananas

Cinnamon and Rum-Grilled Bananas

15 minutes

Due to the fact that the rum flares up while cooking, I make this delicious dessert on a burner outside. Be careful, as the flames can get a little wild.

2 ripe bananas, peeled and cut in half lengthwise

1 tablespoon cooking oil

1/3 cup dark rum

2 tablespoons molasses

1 tablespoon sweet butter, melted

2 tablespoons brown sugar

1 teaspoon cinnamon

4 scoops vanilla ice cream

1/4 cup pistachios, shelled

4 lime wedges

In a small saucepan, over medium heat, whisk together rum, molasses, butter, brown sugar, and cinnamon. Simmer for 3-4 minutes until well blended. Be careful, as the rum will most likely ignite. Rub the bananas with oil. Grill each side, over medium heat, for about 2 minutes. Place the bananas on separate serving dishes. To each dish add a scoop of ice cream, drizzle a little rum sauce over the top, sprinkle on a few pistachios, and garnish with a wedge of lime. Serve immediately and enjoy!

Makes 2 Servings

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