Surprise strawberry shortcake fans with this variation, a brash and jazzy take on the theme.
SERVES 6
CARNIVAL RUM SAUCE
½ | cup dark rum |
¼ | cup packed brown sugar |
¼ | cup crème de banane |
3 | tablespoons butter |
2 | tablespoons tangerine or orange juice |
2 | tablespoons brewed coffee or 2 teaspoons coffee crystals |
5 | medium bananas |
6 | split shortcakes or sweetened biscuits, or 12 thin slices of pound cake |
Fresh mint sprigs, for garnish |
Fire up the grill, bringing the temperature to medium (4 to 5 seconds with the hand test).
Prepare the sauce, combining the ingredients in a heavy saucepan over medium heat and bringing the mixture to a simmer. Reduce the sauce by about one-third.
Just before grilling, slice the bananas, still in their skins, lengthwise.
Transfer the bananas cut-side down to a well-oiled grate. Grill the bananas uncovered over medium heat for 3 to 4 minutes. Turn the bananas skin-side down, brush their cut surfaces with a few teaspoons of the sauce, and grill them for 2 to 3 additional minutes, until soft and lightly colored. If grilling covered, cook for the same amount of time, turning once midway and basting then.
Remove the bananas from their skins. Place one of the banana halves in a blender, pour the sauce over it, and purée.
Arrange shortcake halves on individual serving plates. Cut the remaining bananas into 1-inch-long pieces and scatter them evenly over the cakes. Top with the remaining cake halves and spoon sauce evenly over them. Garnish each with a couple of mint sprigs and serve immediately.
TECHNIQUE TIP: Bananas become very soft when cooked. Keeping the skins on when grilling helps them hold their shape until you can get them off the fire.