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Banana: Bananas and Pineapple with Rum Glaze

Source of Recipe

Sue Freeman
6 bananas
1 small pineapple, cleaned and cored (or slice and cut core out with small biscuit cutter)
1/2 cup dark run
1/2 cup butter
4 T veggie oil
1/2 cup molasses
juice of two limes
1 qt vanilla ice cream

Combine everything but bananas and pineapple in small saucepan over medium heat and stirring occasionally cook until butter is melted and well blended.

OR:
1 pkg Knorr's demi glace
1/2 cup butter
6 oz. pineapple juice
3 tsp rum extract
juice of two limes
1/2 cup molasses


Combine everything but bananas and pineapple in small saucepan over medium heat and stirring occasionally cook until butter is melted and well blended.

Slice bananas with peeling on lenthwise in half. Do not remove peelings.

Lightly oil grates on grill and place pinepple slices on grate. Place bananas flesh side down on grill. As they begin to get a little color, turn them and glaze with sauce. Do this several times only letting it cook a couple minutes at a time on each side with each turn, glazing each time you turn. (don't glaze the banana peel). Cook until bananas are mushy on top and before they turn to mush.

Working quickly remove the banana peels, glaze that part of bananas and turn and grill for just a minute. Remove carefully from grill onto platter. Serve by putting pineapple slice on bottom, scoop of vanilla ice cream, glazed bananas on the side and drizzle more glaze over ice cream.