|
Try one of our Mexican dessert recipes for the perfect ending
to any dinner.
|
|
Cinnamon-Grilled Bananas with Mexican Chocolate
4 firm, but ripe, bananas, unpeeled
1 T. sugar
1/2 t. ground cinnamon, preferably Mexican cinnamon (canela)
8 small scoops premium quality ice cream, preferably dulce de leche flavor
1/2 C. coarsely chopped Mexican chocolate
Note: If Mexican chocolate is not available, use a semi-sweet dark chocolate.
Slice bananas in half lengthwise and crosswise so each banana yields four
pieces. Set aside. Combine sugar and cinnamon, and sprinkle on cut sides of
bananas. Let bananas sit for 5 minutes. Place bananas cut-side down on a clean
cooking grate. Cook for 2 minutes or until grill marks appear. Using a pair of
long-handled tongs or spatula, turn over and let cook 5 more minutes, or until
the skin pulls away from the banana. Arrange two banana halves without skins on
each serving plate. Top each serving with two scoops of dulce de leche ice
cream. Sprinkle each with 1 tablespoon crumbled chocolate. Serve immediately.
Makes 4 servings.
|
|
