Grilled
Bananas With Butterscotch Sauce
4
firm but ripe bananas
6-8
fresh pineapple spears
6
tbsp unsalted butter
2
tbsp granulated sugar
1/4 tsp ground nutmeg
Butterscotch Sauce
1/2
cup unsalted butter
1 cup firmly packed brown
sugar
1/2 cup heavy (double) cream
pinch
of salt
1/2 tsp vanilla extract
In
a small saucepan over medium heat, melt the butter. Add the brown sugar
and cream and bring to a boil, whisking almost constantly. Remove from
the heat and stir in the salt and vanilla. Cover to keep warm. (If made
ahead, let cool, then cover and refrigerate for up to 1 week. Reheat
over low heat before serving). To prepare the fruit, peel the bananas.
Place the bananas and the pineapple spears on a platter and set aside.
In a small saucepan over medium heat, combine the butter, granulated
sugar and nutmeg, and stir frequently until melted and smooth. Remove
from the heat and pour over the fruit. Turn the fruit to coat evenly
with the butter mixture. Arrange the pineapple spears and the bananas
on the rack and grill, turning every 2-3 minutes, until the fruit is
lightly brown and the bananas are just tender when pierced with the tip
of a sharp knife, 10-12 minutes total. Remove from the grill and
arrange on a warmed platter. Reheat the sauce to serving temperature,
if necessary. Spoon some of the warm butterscotch sauce over the fruit.
Pass the remaining sauce at the table. Makes 6-8 servings.
