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WHAT’S ON THE MENU?
Grilled Bananas
BY LISA KUNKEL
STATESMAN STAFF WRITER
ISSUE: 78/26
Ingredients:
4 firm but ripe bananas, peeled
6 fresh pineapple spears, 1/2- to 1-inch thick or canned, drained spears
6 tablespoons unsalted butter
2 tablespoons granulated sugar
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter
1 cup brown sugar, firmly packed
1/2 cup heavy cream
dash salt
1/2 teaspoon vanilla extract
Directions:
Place the bananas and pineapple spears on a plate and set aside. In a small saucepan over medium heat, combine the six tablespoons unsalted butter, granulated sugar and nutmeg.
Stir frequently until melted and smooth. Pour over fruit, turning fruit over to coat evenly with the buttery mixture.
Arrange the fruit on the rack of the grill, turning every two minutes, until the fruit is lightly browned, and the bananas are just tender when pierced with the tip of a sharp knife (approximately 10 minutes).
For the butterscotch sauce, melt 1/2 cup unsalted butter in a small saucepan over medium heat. Add the brown sugar and heavy cream and bring to a boil, whisking constantly. Remove from heat and stir in the salt and vanilla. Cover and keep warm.
To serve, arrange grilled fruit on a platter and spoon some of the warm butterscotch sauce (reheat if necessary) over the fruit. Pass the remaining sauce around the table. Serve with vanilla ice cream.
