Grilled Bananas Foster with Sailor Jerry Spiced Butter Rum Sauce

Grilled Bananas Foster with Sailor Jerry Spiced Butter Rum Sauce

Serves 6

6 medium ripe but firm bananas, cut in half lengthwise, skin on

4 Tablespoons Challenge Butter, Unsalted

2 Tablespoons Brown Sugar

1 tsp ground Jamaican All Spice

1-cup Sailor Jerry Rum

½ Cup Macadamia Nuts

Vanilla ice cream

Gourmet Caramel Sauce (Optional)

Heat your grill to medium high. Melt the butter in a large sauté pan.

Brush the cut side of the bananas with ½ of the melted butter and sprinkle with the 2 tablespoons of brown sugar, dividing the brown sugar amongst the 12 banana halves. Reserve the remaining melted butter.

Cook bananas over direct medium high heat about 6 or more minutes. The bananas should be soft and warmed through and brown on the cut side. Remove from the heat and set aside.

Add the Macadamia nuts to a sauté pan and toast them on the stovetop for about 2 minutes, remove from the pan and rough crush into medium sized pieces, set aside.

When you are ready to plate the dessert, place the allspice in a sauté pan and heat for 1 minute over medium heat, stirring frequently so it does not burn. Add the remaining melted butter to the pan, warming a bit if the butter has solidified, and remove from the heat source. Add the rum to the butter mixture and then ignite the rum using a long match or long lighter.  This will cause the rum to flame(and your guests to oh and ah), allow the flames to die out.

To serve, place two cut bananas halves, without their skin, into a bowl, add a large scoop of vanilla ice cream to the bowl. Spoon the rum sauce around then drizzle with caramel sauce if using, sprinkle some toasted macadamia nut pieces on top, serve and enjoy.

A note about Flambe - remember it is fire that you are going to be dealing with, so be careful and follow these extra steps.

• Have everything you need for your flambé handy before you ever light the dish.
• Before you ignite the dish, have a metal lid on hand or a large cookie sheet to cover the pan should you want to smother the flame. In an emergency, place the lid over the dish to extinguish the fire.
• Never carry a flaming dish or move it around (yes if you move the pan or shake it it will cause the flame to get bigger but you could spill some of the liquid and spread the flame)
• Place the dish on a table that’s fireproof (for example, a stainless steel serving table) before you ignite it.
• Make absolutely sure there are no tablecloths, napkins, curtains, or any other flammable items near the table. Check the floor, every side of the table, and above the table.
• Make sure everyone steps back from the table, and that they know you’re going to be handling fire.
• Only then should you ignite the dish.
• Never pour liquor near a flambé dish. It may ignite.

Dessert