Grilled Bananas Foster

Grilling the bananas adds a delicious touch to this famous New Orleans dessert. I like to grill my bananas in their skins to keep them from falling apart on the grill.

Vegetable oil, for the grates

1/2 cup (1 stick) plus 2 tablespoons unsalted butter, divided

4 firm but ripe bananas

1/2 cup light brown sugar

1/4 cup dark rum

1 pint vanilla ice cream

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Melt 2 tablespoons of the butter in the microwave on low power for 20 to 25 seconds. Leaving the skin on, cut the bananas in half lengthwise. Brush the bananas with the butter and place them on the grill, cut-side down. Close the grill and cook until lightly golden brown, 2 to 3 minutes. Turn the bananas over and continue cooking until the skin begins to pull away from the banana, 1 to 2 more minutes. Transfer to a plate and remove and discard the skins.

In a large saucepan over medium heat, melt the remaining 1/2 cup butter. Add the brown sugar and cook until the sugar dissolves, stirring constantly. Add the rum and stir. If using a gas stove, gently tip the pan to cause the rum to flame. If using an electric stove, ignite the sauce with a BBQ lighter or long match. Continue cooking until the flame dies out, 2 to 3 minutes. Add the grilled bananas and cook until just warmed through, 2 to 3 more minutes.

To serve, place the bananas and a generous spoonful of the sauce in a bowl. Top with the vanilla ice cream and serve immediately.

Serves 4.

Cooking Tip: Firm, just-ripe bananas will hold their shape better on the grill than ripe bananas.