Grilled Bananas and Pineapple with Rum-Molasses Glaze
1/4 cup dark rum
1/4 cup molasses
1/4 cup butter
2 TB. lime juice
4 bananas, halved lengthwise, peels left on
1/2 ripe pineapple, shell removed and fruit cut into 1/2" thick slices
3 TB. vegetable oil
1 pint ice cream, your choice of flavor
1. In a small saucepan, make the glaze by combining the rum, molasses, butter and lime juice and cooking over medium heat, stirring frequently until the butter is melted and the ingredients are well blended.
2. Rub the banana halves and pineapple slices lightly with oil. Place on the grill, with the banana cut side down and grill over a medium fire for about 2 minutes, or until the bananas are just golden and the pineapple have light grill marks. Flip the fruit over, paint with the rum glaze and grill for an additional minute. Remove from the grill.
3. Serve each person 2 banana halves, unpeeled, and a slice of pineapple topped with a small scoop of ice cream. If there is leftover glaze, drizzle it over the ice cream. Makes 4 servings.
Source: Sun Sentinel 10/94
1/4 cup dark rum
1/4 cup molasses
1/4 cup butter
2 TB. lime juice
4 bananas, halved lengthwise, peels left on
1/2 ripe pineapple, shell removed and fruit cut into 1/2" thick slices
3 TB. vegetable oil
1 pint ice cream, your choice of flavor
1. In a small saucepan, make the glaze by combining the rum, molasses, butter and lime juice and cooking over medium heat, stirring frequently until the butter is melted and the ingredients are well blended.
2. Rub the banana halves and pineapple slices lightly with oil. Place on the grill, with the banana cut side down and grill over a medium fire for about 2 minutes, or until the bananas are just golden and the pineapple have light grill marks. Flip the fruit over, paint with the rum glaze and grill for an additional minute. Remove from the grill.
3. Serve each person 2 banana halves, unpeeled, and a slice of pineapple topped with a small scoop of ice cream. If there is leftover glaze, drizzle it over the ice cream. Makes 4 servings.
Source: Sun Sentinel 10/94
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It really sounds good. Using it on chicken thighs. Look for it on the poultry thread later.
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