Grill Maestro

I was reading Hot Tips for a Fun Feast in the latest issue of Parade magazine when I came upon this tasty grilling dessert idea. The article itself is chock full of tips from grilling experts and it certainly worth a read. This particular tip comes from Elizabeth Karmel, author of Taming the Flame.

GRILLED BANANA SPLIT: When you grill bananas, the heat from the grill caramelizes the fruit’s natural sugars and intensifies the taste. And it’s simple. My technique: Split the banana in two, leaving the skin on, and cook on the cut side for appetizing grill marks. Then turn the pieces over, skin-side down, and cook until the peel pulls away from the flesh—that means it’s done.

Meanwhile, set up four or five different ice creams and homemade chocolate ganache, so guests can build their own sundaes. For adults, you can also have Grand Marnier or Frangelico. In fact, I like mine with a little bit of bourbon and vanilla ice cream.

That sounds mighty tasty, I’ll have to give it a whirl next time. Sizzle sizzle!

(Image by themule)