Finish off a barbecue with ice cream with grilled strawberries and bananas
AP Food Editor
When the burgers and frankfurters are done, keep the grill going for dessert. The heat helps caramelize the sugars in fruit, as in this recipe for grilled strawberries and bananas. Pineapple, plums, peaches and mango are other great options for grilled fruit.
Alternatively, skip the ice cream and serve these berries and bananas over pound or angel food cake dusted with powdered sugar.
GRILLED STRAWBERRIES AND BANANAS WITH ICE CREAM
Start to finish: 15 minutes
2 tablespoons lime juice
2 tablespoons honey
1 tablespoon canola oil
1 pint strawberries, hulled and halved
1 banana, sliced crosswise into 1/2-inch rounds
1 pint vanilla ice cream
Whipped cream, to serve
Heat a grill to medium.
In a medium bowl, whisk together the lime juice, honey, canola oil, salt and cinnamon. Add the strawberries and bananas, then toss gently to coat. Thread the strawberries and bananas onto 5 skewers. Reserve any of the glaze remaining in the bowl.
Oil the grill grate. Grill the skewered fruit for 2 to 3 minutes, covered, or until there are light grill marks. Use a pastry brush to brush the tops of the skewered fruit with any remaining glaze, then turn and grill, covered, for another 2 to 3 minutes.
If the skewers stick to the grill, use a thin spatula to loosen before lifting.
Divide the ice cream between 4 bowls. Top with whipped cream. Remove the fruit from the skewers and use it to top each serving.
Nutrition information per serving (values are rounded to the nearest whole number): 265 calories; 108 calories from fat; 12 g fat (6 g saturated; 0 g trans fats); 34 mg cholesterol; 38 g carbohydrate; 3 g protein; 3 g fiber; 124 mg sodium.