Do you grill fruit? Marcella Hazan, that goddess Italian, introduced me to the concept. Half an apricot, peach, or nectarine, a teaspoon of sugar--charred skin, sweet stone fruit.
Wait--stone fruit gone off or just gone, grab a banana. You heard me! The embers are dying, or the grill is still hot, throw a banana (unpeeled) on. Turn once, after a few minutes, and don't panic if the skin is dark brown. Remove from heat, nip at the tips and peel, slice lengthwise, shower a smattering of brown sugar, garnish with a dollop of crema mexicana, or creme fraiche or sour cream and you are now officially in grilled dessert heaven.
New to me, but I'll take your word for it.
ReplyDeleteSounds like a good camping food. I'll save this for the Girl Scouts.
ReplyDeleteDon't tell J. We're trying to cut down on sugar over here.
ReplyDeleteP: Being of a naturally sour disposition I need my daily sugar infusion.
ReplyDeleteI think a little bit of sugar is fine. But some people over here love bananas way too much, and adding sugar to them is a secret I won't tell if you won't.
ReplyDeletePlus I think you're sweet.
Thanks, kiddo---
ReplyDeleteWe're on the same wavelength here! I'll try the banana thing next time.
ReplyDelete