Saturday, July 6, 2013

Grilled Banana Spumoni Sundae

 I suppose calling this a Spumoni is a bit of a stretch seeing as there are no actual layers of fruit and nut based ice creams. Instead I took one of the most popular spumoni combinations: cherry, pistachio and chocolate and deconstructed it to fit the mold of a banana sundae. The flavors are all there, plus some. Bonus points- if you have the grill out already from dinner, dessert can happen in a matter of minutes!

One Year Ago Today Butternut Squash Chickpea Cakes with Red Onion Marmalade & Cucumber Riata

Two Years Ago Today Jerk White Asparagus

Three Years Ago Today Cherry Pie

 Grilled banana sundaes with vanilla coconut ice cream, fresh Bing  & Rainier cherries, toasted pistachios, chocolate shavings and chocolate-cherry sauce.

Grilled Banana Spumoni Sundae
serves 3
1 tbl melted coconut oil
2 tbl maple syrup
3 ripe bananas, halved lengthwise
1 pint coconut ice cream
10 fresh cherries, halved
3 tbl toasted pistachios, roughly chopped
3 tbl chocolate shavings
Cherry Chocolate Sauce

Preheat a grill pan to medium high. Place each banana cut in half in a small foil packet. Drizzle the bananas with coconut oil and maple syrup. Close up each packet and place on the grill. Cook for 6 minutes, turning the packet over once in between.
Remove the bananas from the foil and grease the grill.
Place the bananas on the grill and cook 2-3 more minutes each side until nice dark grill marks appear.
Remove the bananas and top with coconut ice cream, fresh cherries, toasted pistachios, chocolate shavings and cherry chocolate sauce.

Cherry Chocolate Sauce
 8 oz dark chocolate chunks
1/2 cup fresh cherries, pitted, minced
1/2 cup coconut or almond milk

Combine the chocolate and cherries in a blender and set aside.
Heat the milk up slowly, to a simmer. Once the milk starts to boil, remove from the heat and pour into the blender. Blend until smooth.

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