Author Notes
S'mores sch'mores. This is my go to grill dessert. Quick, easy and delightful. I have a friend who gives us a wonderful box of English Almond Toffee each year. I like to crumble it and use it as a topping for lots of desserts. —thirschfeld
Ingredients
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1/2 cup
unsalted butter
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8
firm bananas, still in the peel, not green but not brown either
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1/2 cup
maple syrup
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1/2 cup
your favorite English toffee bar, crumbled
Directions
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Clean your grill grate of any remnants of dinner. If the coals have died down, make sure you add a few and let them get going. You want good direct heat. It doesn't have to be blazing but if should be hot. You want the first 1/8 inch of the bananas to cook and caramelize, but not the whole banana.
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Leaving the peels on your bananas, use a sharp knife to halve them lengthwise down the middle, from tip to tip.
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Place the butter into a small sauce pan and place it on a hot spot on the grill. Let the butter melt. Lightly butter the cut side of the bananas and set them aside.
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Add the syrup to the butter and let it come to a boil. Stir it around to combine and then move it to an area to simmer.
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Grill the bananas. Once they are caramelized, turn them over and let the peel side cook for 30 seconds or so. This makes them easier to peel.
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Peel the bananas gently, plate, sauce, and garnish.
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