Grilled Bananas

Note from Cheri: This recipe, text and photo below are reprinted from Asian Grilling: 85 Satay, Kebabs, Skewers and Other Asian Inspired Recipes for Your Barbecue (2002 William Morrow), by Su-Mei Yu. Teach your barbecue a new language (or 2 or 3) with this inspired collection of delicious Asian inspired grill recipes. You'll tour the Pacific Rim with these recipes inspired by Chinese, Japanese, Thai and Philippino cuisines. Click here to learn more about this great book, along with discount ordering links and more delicious free sample recipes.

Grilled Bananas, a Thai street snack, are sold in every market. Toss the sliced grilled bananas with some sliced fresh strawberries for variety, or use them as a topping for ice cream. Palm sugar is available in most Asian supermarkets or through mail order sources.

3 tablespoons granulated sugar 1 tablespoon palm sugar or brown sugar 1 teaspoon sea salt 1/2 cup coconut cream 6 firm but ripe bananas

Makes 6 Servings 1. Heat the grill. 2. While waiting for the grill to get hot, combine the granulated sugar, palm sugar, salt, and coconut cream in a saucepan and cook over medium heat, stirring until the sugars are dissolved. Transfer to a bowl and set aside. 3. Place the unpeeled bananas on the grill over medium-low heat and cook and turn for 10 minutes, or until the peels are black. Transfer to a plate. 4. When they are cool enough to handle, peel the bananas and slice into 1-inch pieces. Add the bananas to the syrup, toss and serve.