Going bananas for grilling

As we have continued our recent theme of grilling in preparation for Memorial Day, we have grilled entrees, appetizers and side dishes.  So I guess now it is time for dessert and like the title of the post suggests, its bananas.  Grilled bananas that is.  Topped with a wonderful, warm caramel sauce.  By grilling the bananas, with the skins on to protect the delicate flesh,  we bring out their wonderful oils and natural sugars.  You could serve these without the caramel sauce but ideally, the best way to serve these wonderful treats is with the caramel and a side of vanilla ice cream.  

Grilled Bananas with Caramel Sauce 

Ingredients

• 1 cup granulated sugar
• 1⁄3 cup water
• 1⁄2 teaspoon lemon juice
• 2⁄3 cup heavy cream
• 4 medium ripe but firm bananas

Directions

1. Prepare a medium fire in a charcoal or gas grill.
2. For the caramel sauce, combine the sugar, water, and lemon juice in a saucepan over medium-low heat. Stir with a wooden spoon for about 3 minutes, until the sugar dissolves.
3. Increase the heat to medium-high and cook, stirring occasionally, until the mixture reaches an amber color, about 3 to 4 minutes. (The mixture boils rather rapidly during these minutes.)  If you want a medium-colored caramel sauce, remove the mixture from the heat while it is still light golden; it continues to cook and darken from the heat. For a dark caramel color, remove when the mixture is medium golden-brown.
4. Remove the pan from the heat and gradually pour in the heavy cream, stirring with a wire whisk. (Be careful; the cream bubbles wildly as you pour it into the mixture.)
5. When all the ingredients are incorporated, return the saucepan to medium-low heat and stir for 2 to 3 minutes or until the mixture is velvety. After it cools, the sauce can be reheated in a microwave oven or over low heat on top of the stove.
6. Cut the bananas in half lengthwise without removing the peel; place on a lightly oiled grid, cut side up. 
7. Cover and grill for 8 to 10 minutes or until the flesh is warmed and slightly softened; spoon or cut the flesh from the peel.
8. Place the bananas on four individual plates and spoon the hot caramel sauce over the bananas before serving.