Cinnamon and Rum-Grilled Bananas
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