| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Rum and Molasses Grilled Bananas

2/3 cup molasses
1/4 cup dark rum
2 tablespoons soy sauce
2 tablespoons firmly packed light brown sugar
2 teaspoons hot pepper sauce
2 teaspoons fresh lime juice
6 small firm bananas, peeled
Freshly ground black pepper

1. Light a hot fire in a charcoal grill or preheat a gas grill to medium-high.
2. In a medium-sized bowl, mix together the molasses, rum, soy sauce, brown sugar, Pickapeppa sauce and lime juice.
3. Arrange the bananas in a single layer in a shallow disposable aluminum pan just large enough to hold them in a single layer. Drizzle half of the molasses mixture over the bananas.
4. When the fire is hot, set the pan of bananas on the rack. Cover and grill, basting occasionally, for 10 minutes.
5. Add the remaining molasses mixture and continue to grill, basting occasionally, until the molasses mixture has thickened and the bananas are glazed and tender, another 10 to 15 minutes.
6. Remove from the grill and let cool briefly. Transfer the bananas to a plate, inverting them (the undersides will be more attractively browned than the tops). Season generously with pepper and serve hot or warm.

Makes 6 servings.