Dessert from the grill? You bet! We dressed up fresh fruit you likely have on hand with a few pantry staples to create a party-worthy treat.
Grilled Tropical Fruit with Coconut-Rum Caramel
Ingredients
- 3 medium bananas
- 1 tablespoon fresh lemon juice
- ½ fresh small pineapple, peeled, cored, and cut into 1-inch pieces
- 1 large mango, peeled, pitted, and cut into 1-inch pieces
- Long wooden skewers
- 2 tablespoons unsalted butter, melted
- Vegetable oil, for brushing
- Coconut-Rum Caramel (recipe follows), chopped toasted macadamia nuts, and sweetened flaked coconut, to serve
Coconut-Rum Caramel
- 1 cup sugar
- 4 tablespoons water, divided
- ¼ cup heavy whipping cream, room temperature
- ¼ cup full-fat canned coconut milk, shaken well
- 6 tablespoons unsalted butter, cubed and softened
- 3 tablespoons spiced dark rum
Instructions
- Slice bananas 1½ inches thick on an angle. In a medium bowl, toss banana pieces with lemon juice until well coated. Thread banana, pineapple, and mango onto skewers as desired; brush melted butter onto fruit.
- Heat a cast-iron grill pan over medium heat; brush with oil. Working in batches if needed, add skewers to grill pan in a single layer. Cook, turning occasionally, until fruit is lightly browned and just soft, 3 to 4 minutes per side. Serve immediately with Coconut-Rum Caramel, macadamia nuts, and coconut.
Coconut-Rum Caramel
- In a small enamel-coated cast-iron Dutch oven, stir together sugar and 3 tablespoons water until moistened. Cook over medium-high heat, gently swirling pan but not stirring, until mixture is light golden brown. (Using a pastry brush, brush remaining 1 tablespoon water onto insides of pan to dissolve any sugar).
- Remove from heat; carefully whisk in cream and coconut milk until smooth and well combined. (Mixture will bubble up.) Whisk in butter until melted and well combined; whisk in rum. Pour into a heatproof bowl, and let cool to room temperature before using.
