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.
1 week ago
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