The faint flavor of smoke and caramelized brown sugar do exquisite things to a banana. A drizzling of rum or liqueur gives this simple dessert "gourmet" status. Tips for success: Choose firm, just-ripe bananas so they don't fall apart, cut the bananas as instructed for ease of handling, and use a clean grill rack or a fresh piece of heavy-duty aluminum foil to cover the grill.

　　

Ingredients

Serves 4 to 6

　　2 tablespoons butter, melted

　　2 tablespoons brown sugar

　　4 firm, ripe bananas

　　1 to 2 tablespoons rum or liqueur (such as Frangelico, Kalúa, Cointreau, or kir; optional)

　　

Step 1

1. Prepare a medium fire in the grill.

　　

Step 2

2. Combine the butter and brown sugar in a shallow dish. Peel the bananas, cut in half lengthwise, and then again crosswise. Add the bananas to the butter mixture and toss very gently to coat.

　　

Step 3

3. Grill the bananas, turning once, until a crispy brown coating of caramelized sugar forms on the surface, about 5 minutes per side. Watch carefully; don't allow the sugar to char.

　　

Step 4

4. Remove from the grill and, if desired, drizzle the rum or liqueur on top. Serve hot.

　　From The New Vegetarian Grill, Revised Edition: 250 Flame-Kissed Recipes for Fresh, Inspired Meals by Andrea Chesman. Copyright © 2008 by Andrea Chesman. Published by Harvard Common Press.