Finney
Master Chef
Grilled Bananas with Raspberries and Rum
from Weber's Recipe of the Week
Grill over Direct/Medium heat
2 tablespoons caramel sauce
1 tablespoon dark rum
4 bananas, ripe but not soft
16 fresh raspberries
In a small bowl, mix the caramel sauce and rum until smooth. Cut each banana in half lengthwise but do not cut through the skin on the bottom. Open each banana slightly, like a book. Drizzle the caramel mixture evenly over the cut sides of each banana. Evenly space 4 raspberries inside each banana. Grill over Direct Medium heat until the bananas are warm and the skins are dark, 5 to 7 minutes, turning once. Peel the bananas and serve warm with ice cream, if desired.
Makes 4 servings
from Weber's Recipe of the Week
Grill over Direct/Medium heat
2 tablespoons caramel sauce
1 tablespoon dark rum
4 bananas, ripe but not soft
16 fresh raspberries
In a small bowl, mix the caramel sauce and rum until smooth. Cut each banana in half lengthwise but do not cut through the skin on the bottom. Open each banana slightly, like a book. Drizzle the caramel mixture evenly over the cut sides of each banana. Evenly space 4 raspberries inside each banana. Grill over Direct Medium heat until the bananas are warm and the skins are dark, 5 to 7 minutes, turning once. Peel the bananas and serve warm with ice cream, if desired.
Makes 4 servings
