Maple Cumin Glazed Grilled Bananas
Maple Cumin Glazed Grilled Bananas turn four bananas into a quick grill dessert with a glaze of maple syrup, dark rum and cumin. Flaming the rum first burns off its sharp alcohol edge and leaves a mellow, caramel-like depth. The cumin adds a warm, earthy note that keeps the maple from tasting flat or too sweet. Brushing the glaze on in two rounds builds a browned, sticky surface on the fruit.
Instructions
Spray the peeled, halved bananas with nonstick cooking spray, and spray the grill grate too while it is still cold. Then heat the grill.
Set a large saucepan over high heat and pour in the rum. Carefully ignite it, and wait until the flames have died down completely. Take the pan off the heat.
Whisk the maple syrup and ground cumin into the pan to make the glaze.
Lay the bananas cut side down on the preheated grill and brush the tops with the glaze. Cook for 2 minutes, then flip them and brush the grilled side with more glaze.
Cook this side until it is well browned. Flip once more and cook only until the first side has browned again, then take the bananas off the grill and serve.
Make it personal.
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