If you’re thinking canned fruit cocktail, think again. Almost any cutup fruit can be tossed with syrup and chilled. Grilled fruits add a welcome flavor dimension in the form of caramelized sugar. Use any fruit you like, preferably a mix of acidic fruit such as citrus and sweet fruit such as pears. Here, we combine blood oranges, pineapple, peaches, pears, and sweet cherries in a ginger-almond scented syrup. Whichever fruit you choose, grill it in large pieces and then cut it into smaller pieces before tossing it with the syrup.

TIMING
Prep: 30 minutes
Grill: About 10 minutes
Chill: About 10 minutes.

BBQ TOOLS AND EQUIPMENT
- About 6 skewers (soaked in water for 20 minutes if bamboo)
- Long-handled spatula or tongs.

THE GRILL
Gas: Direct heat, medium-high (400° to 450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

INGREDIENTS (MAKES 8 TO 10 SERVINGS – ABOUT 6 CUPS)
2 to 3 blood oranges (10 to 12 ounces total)
2 cups water 22/3 cups sugar
One thumb-sized knob gingerroot, peeled and thinly sliced
1 teaspoon whole allspice berries
½ teaspoon almond extract
1 small pineapple (3 to 3½ pounds)
2 fairly ripe freestone peaches
2 fairly ripe pears
Juice of ½ lemon
6 ounces sweet cherries, such as Royal Ann, stems removed Oil for coating grill grate
8 mint leaves, for garnish.

DIRECTIONS
1. Remove the zest from the oranges in strips, and put the zest in a small saucepan. Add the water, sugar, ginger, and all-spice. Bring to a boil over medium heat, then reduce the heat to medium-low and simmer until slightly thickened and syrupy, 3 to 5 minutes. Remove from the heat, stir in the almond extract, and let cool to room temperature. Strain into a large bowl. At this point, the syrup can be refrigerated for up to a week or left at room temperature for several hours.
2. Heat the grill as directed.
3. Remove and discard the white pith from the oranges (your fingers or a paring knife will work best here). Break the oranges into segments and skewer them lengthwise so that the segments don’t fall through the grill grate.
4. Cut off the spiky top and ½ inch from the base of the pineapple. Stand it upright and cut downward around the fruit to remove the peel and eyes. Cut lengthwise into quarters and slice off the core from each quarter. Set aside 2 of the quarters for another use (they can be refrigerated in a zipper-lock bag for up to 3 days and are great for snacking). Cut the remaining quarters crosswise into wedges about 1 inch thick.
5. Halve the peaches from the stem end to the blossom end and twist to separate the halves. Remove and discard the pits.
6. Peel, halve, and core the pears using a small melon baller. Immediately brush or rub with the lemon juice to prevent browning.
7. Pit and halve the cherries.
8. Brush the grill grate and coat it with oil. Put the skewered oranges and the pineapple, peaches, and pears on the grill (peaches and pears cut-side down). Cover and cook until nicely grill-marked on both sides, 2 to 6 minutes per side. The oranges will take less time; the peaches and pears should be tender and will take longer. If your grill has a temperature gauge, it should stay at around 450°F.
9. Remove the fruit to a cutting board. Dip the peaches in ice water for 1 minute, then peel off the skin while they are still warm. Let the fruit cool to room temperature, then cut into small pieces. Add the grilled fruit and cherries to the syrup in the bowl and toss gently to coat. Cover and refrigerate for at least 4 hours or up to 2 days.
10. Use a slotted spoon to transfer the fruit to martini or wine glasses and let stand for 20 minutes to take off the chill. Garnish with the mint leaves before serving.

GETTING CREATIVE
- Vary the fruit: Replace the oranges with other citrus like tangerines or pomelos. Replace the pineapples with kiwi and the peaches with plums, nectarines, or apricots. You could also make a more tropical fruit cocktail by using papaya and mango.
- If you can’t find fresh cherries, use about ¾ cup halved maraschino cherries (stems removed).
- If you can’t find whole pineapple, use half of a peeled, cored golden pineapple. These are usually packed with pineapple juice in plastic tubs in the refrigerated produce section.

TIP
- After serving the fruit cocktail, use any leftover syrup to brush onto cakes or to serve with crêpes or pancakes.

Comments No Comments »

Whenever sugar meets heat, there’s the potential for burning. Work quickly and watch these apple rings closely to keep them from becoming overly browned. If necessary, grill the apple rings in batches. They make the perfect accompaniment for grilled pork. Or serve them with ice cream for dessert. You could even serve them alongside pancakes or waffles.

TIMING
Prep: 10 minutes
Grill: 2 to 4 minutes.

BBQ TOOLS AND EQUIPMENT
- Long-handled tongs
- Long-handled basting brush.

THE GRILL
Gas: Direct heat, medium-high (400° to 450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

INGREDIENTS (MAKES 6 SERVINGS – ABOUT 24 RINGS)
1 cup pure maple syrup
2 teaspoons vanilla extract
½ teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
2 firm, crisp apples, such as Gala
Oil for coating grill grate.

DIRECTIONS
1. Heat the grill as directed.
2. Heat the maple syrup, vanilla, cinnamon, and nutmeg in a small, shallow dish in a microwave or in a small saucepan over medium heat until just warm (15 to 30 seconds in the microwave).
3. Peel the apples. Using an apple corer or small, thin knife, core the apples from the stem through the blossom end. Cut the apples crosswise into rings about ¼ inch to 1/4 inch thick. Dip the apple rings into the syrup, then lay them on a foil-lined baking sheet.
4. Brush the grill grate and coat it with oil. Put the apple rings on the grill and cook until the apples are nicely grill-marked yet almost firm enough to hold their shape, 1 to 2 minutes per side. Baste the apples with any remaining maple syrup.
5. Remove the apples to a serving plate and serve.

Comments No Comments »

Baked stuffed apples work beautifully on the grill. You could fill the apples with a simple mixture of brown sugar, cinnamon, and butter. But when you want something more special, try this combination. We add roasted chestnuts and pecans to the stuffing, then drizzle the cooked apples with dulce de leche, a sweet and creamy dessert sauce made by cooking sweetened condensed milk until is thick and golden brown like butterscotch pudding.

TIMING
Prep: 15 minutes
Grill: About 1 hour.

BBQ TOOLS AND EQUIPMENT
- Large cast-iron skillet or heavy-duty roasting pan
- Heat-resistant silicone scraper
- Grill skillet, flat-bottomed grill wok, or grill screen
- Aluminum foil.

TIPS
- When slitting the chestnut shells, take care not to cut through the nutmeats; otherwise, the nuts may break when you remove the shells.
- Remove the chestnut shells while they are still fairly warm (put them in a kitchen towel to protect your hands). If you let the chestnuts cool completely, the skins will adhere to the nuts, and shelling them will be more difficult.

THE GRILL
Gas:
Indirect heat, medium-low (250°F)
3- to 4-burner grill-middle burner(s) off
2-burner grill – 1 side off
Clean, oiled grate
Charcoal:
Indirect heat, medium ash
Split charcoal bed (about 2 dozen coals per side)
20 replacement coals
Heavy-duty drip pan set between banks of charcoal
Clean, oiled grate on high setting.

INGREDIENTS (MAKES 4 SERVINGS)
1 can (about 14 ounces) sweetened condensed milk
4 tablespoons brandy
¾ teaspoon ground cinnamon
8 chestnuts
1/4 teaspoon baking soda
¼ cup pecan pieces or chopped pecans
1 tablespoon flour
½ cup dark brown sugar
3 tablespoons cold unsalted butter, chopped
6 Rome apples or other large baking apples
1 cup apple cider.

DIRECTIONS
1. Heat the grill as directed.
2. Mix the condensed milk, 2 tablespoons of the brandy, and ¼ teaspoon of the cinnamon in a large cast-iron skillet or heavy-duty roasting pan until combined.
3. Slit through the chestnut shells on the rounded sides of the chestnuts, put them in a grill skillet, flat-bottomed grill wok, or grill screen, and put the pan or screen on the grill directly over the heat.
4. Put the skillet containing the milk mixture on the grill away from the direct heat, cover, and cook until the mixture boils, 8 to 10 minutes. Scrape the pan, especially the bottom, and stir the mixture with a heat-resistant scraper. At the same time, shake the pan of chestnuts and, if they have opened and smell toasty, remove from the grill. If not, cook for another 5 minutes and check again. Cover the grill and cook the dulce de leche until the mixture becomes thick and creamy, like pudding, about 15 minutes more, scraping every 5 minutes to make sure the bottom doesn’t overcook.
5. Remove from the heat and stir in the baking soda. The mixture will bubble up; stir until the bubbles subside. Pass through a strainer into a bowl, and stir in the remaining 2 tablespoons brandy; set aside until serving. Wash out the skillet or roasting pan, but not too well.
6. Remove the shells from the chestnuts (see Tips) and chop the chestnuts coarsely. Combine in a bowl with the pecans, flour, brown sugar, and butter. Pinch with your fingers until the mixture is blended.
7. Cut the apples in half vertically and remove the core from each half with the large scoop of a melon baller. Put the apples in the cleaned pan, cut-sides up, and fill the center of each half with some of the chestnut mixture. Pour the apple cider around and over the apples, and sprinkle the remaining ½ teaspoon cinnamon over the top. Cover the pan with foil.
8. Put the pan on the grill away from direct heat, cover the grill, and cook for 20 minutes. Remove the foil and cook for another 20 minutes, until the apples are tender and the cider has reduced to a thin syrup.
9. Let cool for at least 10 minutes before serving. Serve half an apple per person, topped with a little of the apple cider syrup and drizzled with some of the brandy dulce de leche. You will probably have more dulce de leche than you need; store any extra in a covered container in the refrigerator and rewarm in a microwave before serving.

Comments No Comments »

Many fruits are served as dessert, but peaches pair well with pork, poultry, and game. We flavor these grilled peach halves with a mixture of ground ancho chile, ground chipotle chile, nutmeg, and brown sugar. Serve them alongside Smoky Barbecued Duck, Molasses-Brined Pork Chops with Roasted Corn Salsa or Spicy Maple Pork Shoulder.

TIMING
Prep: 5 minutes
Grill: About 5 minutes.

BBQ TOOLS AND EQUIPMENT
- Long-handled tongs.

TIP
- For a novel dessert, serve the peaches with whipped cream that has been flavored with vanilla or maple syrup.

THE GRILL
Gas: Direct heat, medium-high (400° to 450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 3 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS)
4 large, ripe freestone peaches
1 tablespoon dark brown sugar
1 tablespoon ground ancho chile
1 teaspoon ground chipotle chile
½ teaspoon grated nutmeg
No-stick spray oil or vegetable oil
Oil for coating grill grate.

DIRECTIONS
1. Heat the grill as directed.
2. Halve the peaches from the stem end to the blossom end and twist to separate the halves. Remove and discard the pits.
3. Combine the brown sugar, ground ancho, ground chipotle, and nutmeg. Coat the peaches all over with oil, then sprinkle all over with the chile mixture.
4. Brush the grill grate and coat it with oil. Put the peaches on the grill, cut-side down, cover, and cook until nicely grill-marked on both sides, 2 to 3 minutes per side.
5. Put the peaches cut-side up on plates and serve.

Comments No Comments »

Halved and cored pears can be briefly grilled and stuffed with any number of fillings, such as sweetened mascarpone. Pears and blue cheese have a particular affinity for each other, so we drizzle these grilled Boscs with Frangelico-scented warm Stilton. Serve this as a first course or dessert. It’s excellent with port.

TIMING
Prep: 5 minutes
Grill: 10 minutes.

BBQ TOOLS AND EQUIPMENT
- Long-handled tongs.

TIPS
- Core the pears with the small side of a melon baller.

THE GRILL
Gas: Direct heat, medium-low (300°F)
Clean, oiled grate
Charcoal:
Direct heat, medium ash
12-by-12-inch medium charcoal bed (about 3 dozen coals)
Clean, oiled grate on middle setting
Wood:
Direct heat, medium ash
12-by-12-inch bed, 3 inches deep
Clean, oiled grate set 4 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS)
1 tablespoon butter
1 tablespoon Frangelico or amaretto
1½ teaspoons sugar
8 ounces Stilton or other crumbly blue cheese
Oil for coating grill grate
4 just-ripe Bosc pears, halved lengthwise and cored
1 tablespoon vegetable oil.

DIRECTIONS
1. Heat the grill as directed.
2. Heat the butter, Frangelico, and sugar in a microwave or small saucepan over medium heat until melted (15 to 30 seconds in the microwave). Remove from the heat and stir in the Stilton until just beginning to melt. Heat briefly if necessary to break up the Stilton.
3. Brush the grill grate and coat it with oil. Coat the pears all over with the 1 tablespoon oil, then put them cut-side down on the grill. Cover and cook until tender and nicely grill-marked, about 5 minutes per side.
4. Remove the pears to plates, cut-sides up. Drizzle with the Stilton mixture and serve.

Comments No Comments »

Here’s a pyromaniac’s version of poached pears. The whole, peeled fruit is cooked via indirect heat on the grill and frequently basted with sugar syrup to soften and sweeten the flesh. Drizzled with a buttered balsamic reduction sauce, the pears make a delightful fall dessert.

TIMING
Prep: 15 minutes
Grill: 30 to 40 minutes.

GRILL TOOLS AND EQUIPMENT
- Small disposable aluminum foil pan
- Long-handled tongs
- Long-handled basting brush
- Long-handled spatula.

TIP
- For a kiss of smoke in the pears, soak 1 cup apple or cherry wood chips or chunks in water for 30 minutes. (Hickory would be too harsh here.) Toss the chips on the coals and, when you see smoke, add the pan of pears to the grill. If using gas, put the chips in a smoker box or in a perforated foil packet directly over one of the heated burners.

GETTING CREATIVE
- To make Maple Grill-Roasted Pears, replace the water and sugar with 1 cup pure maple syrup (pancake syrup will be too thick). Mix the maple syrup with the vanilla extract and brush onto the pears as directed. Omit the balsamic vinegar sauce. Serve with any remaining maple syrup and vanilla ice cream.

PEAR VARIETIES
Pears are so soft that most varieties never make it to market. But a few common types are firm enough to be grilled. These include Bosc, Forelle, and Winter Nelis. Boscs have a golden or light brown skin with firm yet tender white flesh. Forelles are red-skinned and speckled with firm, grainy flesh. Winter Nelis pears are smaller and rounded, with green or red skin, but their firm flesh still makes them suitable for the grill. We call for Bosc pears here because they are widely available, but beautiful red Forelles are even better, especially for Grilled Pears Drizzled with Melted Stilton.

THE GRILL
Gas:
Indirect heat, medium (350°F)
3- or 4-burner grill-middle burner(s) off
2-burner grill–1 side off
Clean, oiled grate
Charcoal:
Indirect heat, medium ash
Split charcoal bed (about 2 dozen coals per side)
20 replacement coals
Clean, oiled grate on medium setting.

INGREDIENTS (MAKES 4 SERVINGS)
1 cup water plus hot water for the foil pan
½ cup plus 1 teaspoon sugar
½ teaspoon vanilla extract
4 just-ripe Bosc pears
Juice of ½ lemon
¼ cup best-quality balsamic vinegar
1 tablespoon butter
Pinch of grated nutmeg.

DIRECTIONS
1. Heat the grill as directed.
2. Put the 1 cup water and the ½ cup sugar in a small saucepan. Heat over medium heat, stirring once or twice, until the sugar dissolves, 3 to 5 minutes. Remove from the heat, stir in the vanilla, and let cool.
3. Peel the pears, but leave the stems intact. Cut a small slice from the bottom of each pear to make them stand upright. Cut out the core from the bottom of each pear, using a small, thin knife or the small side of a melon baller. Immediately brush the pears all over with the lemon juice, including the cavity.
4. Put the pears upright in a disposable aluminum pan large enough to hold them, and pour in enough hot water to just cover the bottom. Put the pan on the grill away from the heat, cover the grill, and cook until the pears are tender, 30 to 40 minutes. As they cook, baste the pears frequently with the sugar syrup, using tongs to steady them as you baste. If your grill has a temperature gauge, it should stay at around 350°F.
5. Meanwhile, put the balsamic vinegar and 1 teaspoon sugar in a small saucepan (on your grill’s side burner if it has one). Bring to a boil over medium heat and cook until the liquid reduces to about 2 tablespoons. Stir in the butter and nutmeg. Remove from the heat.
6. Remove the pears to plates with tongs and a spatula. Drizzle with the balsamic sauce and serve.

Comments No Comments »

Grilled Feta-Stuffed Figs - BBQ And Grilling Recipes

Figs are more than 55% sugar. On the grill, that sugar caramelizes and creates complex flavors that complement a fig’s natural floral aromas. We stuff the figs with a Greek mixture of feta cheese, honey, and oregano to heighten the flavors.

TIMING
Prep: 15 minutes (plus 5 minutes for glaze)
Grill: 5 to 8 minutes.

GRILL TOOLS AND EQUIPMENT
- 6 skewers (soaked in water for 20 minutes if bamboo)
- Long-handled tongs.

GETTING CREATIVE
- For a touch of anise flavor, add 1/4 teaspoon pure anise extract to the feta stuffing.

TIP
- To make these with dried figs, put the figs in a heatproof bowl, cover with boiling water, and soak until plump, 10 to 15 minutes. Proceed with the recipe. The figs will still be good, just not as good as fresh figs.

BUYING FIGS
Fresh figs are a fixture of Mediterranean culture. They come to American markets throughout the summer and fall. Among the hundreds of varieties, you’ll find fig colors ranging from minty green to sunny yellow to dark purple. Inside, the soft, sweet flesh is usually pink or purple. Look for plump, unblemished fruits that barely yield to gentle pressure. Some of the more popular varieties include Mission, Kadota, Smyrna (from Turkey), Calimyrna (from California), Brown Turkey, Celeste, and Magnolia. Any variety can be grilled.

THE GRILL
Gas: Direct heat, medium-low (300°F)
Clean, oiled grate on lowest setting
Charcoal:
Direct heat, medium-light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, medium-light ash
12-by-12-inch bed, 2 inches deep
Clean, oiled grate set 5 inches above the fire.

INGREDIENTS (MAKES 6 SERVINGS)
18 large, fresh figs, stems trimmed
3 ounces feta cheese (about ¾ cup crumbled), at room temperature
1 tablespoon honey
1 teaspoon finely chopped fresh oregano leaves
1 tablespoon olive oil
Oil for coating grill grate
3 tablespoons Orange Honey-Butter Glaze.

DIRECTIONS
1. Heat the grill as directed.
2. Cut a narrow pocket into the blossom (bottom) end of each fig. Stick your pinky finger into the pocket and use it to press indentations into both sides of the pocket, creating a small cavity in the center of each fig.
3. Purée the feta, honey, oregano, and olive oil in a small food processor. The mixture will be thick. Alternatively, mash the cheese vigorously with a fork, then mix in the remaining ingredients.
4. Using a small spoon and your fingertips, stuff about 1 teaspoon of the feta mixture into each fig cavity. Or pipe the mixture from a pastry bag into the fig cavities. Gently squeeze the blossom ends together to enclose the filling.
5. Skewer 3 figs crosswise on each skewer (the stem end should be perpendicular to the skewer).
6. Brush the grill grate and coat it with oil. Put the fig skewers on the grill and cook until nicely grill-marked, turning once or twice, 5 to 8 minutes total.
7. Brush with the honey-butter glaze, if using.

Comments No Comments »

Unripe green plantains are starchy and firm. They’re often thinly sliced into strips and fried to make snacks somewhat like long potato chips. Fully ripe black plantains are altogether different-sweeter, softer, and a little closer to bananas than potatoes in texture. Grilling them caramelizes the sugars in the fruit. Be sure to use plantains with skins that are completely black all over.

TIMING
Prep: 5 minutes (plus 5 minutes for glaze)
Grill: 10 to 15 minutes.

BBQ TOOLS AND EQUIPMENT
- Long-handled spatula.

TIP
- To ripen green plantains, put them in a paper bag, close the bag, and let stand until black all over, at least overnight and probably longer.

THE GRILL
Gas: Direct heat, medium-high (400° to 450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS)
4 ripe black plantains, unpeeled
Oil for coating grill grate
½ cup Orange-Espresso Glaze, made without the salt.

DIRECTIONS
1. Heat the grill as directed.
2. Cut the plantains on the diagonal into 2- to 3-inch pieces. Cut off the ends from the end pieces.
3. Brush the grill grate and coat it with oil. Put the plantain pieces on the grill, cover, and cook, turning often, until the skins are blackened all over and the flesh feels very soft when pressed, 10 to 15 minutes. If your grill has a temperature gauge, it should stay at around 450°F.
4. Remove the plantain pieces to serving plates. Slit the tops of the skins and peel back to expose the flesh. Brush the hot flesh generously with the glaze and serve.

Comments No Comments »

This is really why we make Grilled Mocha Bananas. Sure, the grilled bananas and mocha dulce de leche are great on their own. But they’re over the top in this banana split. Each serving gets three scoops of ice cream, a grilled mocha banana, a few generous ribbons of mocha dulce de leche and chocolate sauce, a dollop of fresh whipped cream, and a maraschino cherry. It’s our grill-marked version of a time-honored American indulgence.

TIMING
Prep: 5 minutes plus 45 minutes for Mocha Bananas
Grill: 10 to 15 minutes.

BBQ TOOLS AND EQUIPMENT
- Large cast-iron skillet or heavy-duty roasting pan
- Heat-resistant silicone scraper
- Long-handled tongs.

SHORTCUT
- For simpler grilled banana splits, grill the bananas as directed in the Grilled Mocha Bananas recipe, but omit the topping and the dulce de leche. Proceed as directed.

THE GRILL
Gas: Direct heat, medium (350°F)
Clean, oiled grate on lowest setting
Charcoal:
Direct heat, medium ash
12-by-12-inch medium charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, medium ash
12-by-12-inch bed, 3 inches deep
Clean, oiled grate set 4 inches above the fire.

INGREDIENTS (MAKES 4 LARGE SERVINGS)
For the chocolate sauce:
½ cup half-and-half
2 tablespoons light brown sugar
1 tablespoon light corn syrup
1 tablespoon butter
4 ounces bittersweet or semisweet chocolate, finely chopped
1 tablespoon rum or 1 teaspoon vanilla extract Grilled Mocha Bananas
For the whipped cream and ice cream:
½ pint (1 cup) heavy cream
2 tablespoons sugar
1 tablespoon rum, or 1 teaspoon vanilla extract
½ pint vanilla ice cream
½ pint chocolate ice cream
½ pint strawberry ice cream
4 maraschino cherries

DIRECTIONS
1. For the chocolate sauce, put the half-and-half, brown sugar, corn syrup, and butter in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly. Remove from the heat and stir in the chocolate and rum. Cover and keep warm. Or cool, cover, and refrigerate for up to 1 week. Reheat over low heat until warm. If the sauce is too thick, stir in 1 teaspoon of water at a time until it thins.
2. Heat the grill as directed. Chill a medium bowl and a whisk or beaters for the whipped cream.
3. Prepare the Grilled Mocha Bananas.
4. For the whipped cream and ice cream: Pour the cream into the chilled bowl and whisk vigorously or beat with an electric mixer on medium speed until the cream barely forms soft peaks when the whisk or beaters are lifted. Whisk or beat in the sugar and rum.
5. To assemble the banana splits, mound a scoop (about ¼ cup) of vanilla, a scoop of chocolate, and a scoop of strawberry ice cream in the center of each of 4 shallow dessert bowls, preferably ovalshaped. Loosen the grilled banana halves from their skins and slide 2 of each, cut-side up, into the bowls, with one on each side of the ice cream.
6. Drizzle generously with the chocolate sauce and dulce de leche from the mocha bananas. Dollop generously with the whipped cream, and top each serving with a maraschino cherry.

Comments No Comments »

We love combining the dark flavors of the tropics: coffee and chocolate. Put that combination over a tropical fruit like bananas, and it’s near nirvana. We’ve gilded the lily with mocha dulce de leche, but we didn’t think you’d mind. Serve these richly spiced bananas with ice cream or pound cake. Or use them to make a tropical Grilled Banana Split.

TIMING
Prep: 20 minutes
Grill: 25 to 30 minutes.

BBQ TOOLS AND EQUIPMENT
- Large cast-iron skillet or heavy-duty roasting pan
- Heat-resistant silicone scraper
- Long-handled tongs.

TIP
- Serve the bananas cut-side up in the skins, if you like. Or loosen the bananas from the skins and then scrape them onto a plate, cut-side up.

THE GRILL
Gas: Direct heat, medium (350°F)
Clean, oiled grate on lowest setting
Charcoal:
Direct heat, medium ash
12-by-12-inch medium charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, medium ash
12-by-12-inch bed, 3 inches deep
Clean, oiled grate set 4 inches above the fire.

INGREDIENTS (MAKES 8 SMALL SERVINGS)
1 can (about 14 ounces) sweetened condensed milk
4 to 5 tablespoons brewed coffee
1/4 teaspoon baking soda
1 ounce bittersweet chocolate, broken into pieces
4 large, just-ripe bananas
2 teaspoons brown sugar
1 teaspoon finely ground espresso beans
1 teaspoon unsweetened cocoa powder
¼ teaspoon ground cinnamon
Oil for coating grill grate.

DIRECTIONS
1. Heat the grill as directed.
2. Mix the condensed milk and 2 tablespoons of the brewed coffee in a large cast-iron skillet or heavy-duty roasting pan until combined. Put the pan on the grill away from the direct heat, cover, and cook until the mixture boils, 8 to 10 minutes. Scrape the pan, especially the bottom, and stir the mixture with the scraper. Cover the grill and cook the dulce de leche until the mixture becomes thick and creamy, like pudding, about 15 minutes more, scraping every 5 minutes to make sure the bottom doesn’t overcook.
3. Remove from the heat and stir in the baking soda. The mixture will bubble up; stir until the bubbles subside. Pass through a strainer into a bowl, and stir in 2 tablespoons of the remaining brewed coffee and all of the chocolate. When the chocolate has melted, stir the dulce de leche until smooth. If the mixture is too thick, stir in another tablespoon or so of coffee. Set aside until ready to serve.
4. Meanwhile, cut the bananas in half lengthwise through the peel, following the arc of the curve, so that when they are cut they will lie flat on the grill.
5. Mix the brown sugar, espresso, cocoa powder, and cinnamon in a small bowl. Sprinkle over the cut sides of the bananas, pressing the mixture in gently with your fingertips.
6. Brush the grill grate and coat it with oil. Put the bananas cut-side down on the grill and cook until nicely grill-marked, 3 to 4 minutes.

Comments No Comments »