Grilled-Banana Split With Chocolate Toffee Melt

Recipe Ingredients

1 cup	198g / 7oz	Granulated sugar
1/2 cup	118ml	Half-and-half
6 tablespoons	90ml	Butter - (3/4 stick)
6 tablespoons	90ml	Bananas (medium)
3		Toffee candy bars - (1.4 oz ea)
		= (or 4 to 5 oz chocolate-covered
		Toffee, chopped into chunks)
2		Flavors ice cream (12 to 18 scoops total)
		Whipped cream
		Toasted almonds

Recipe Instructions

Prepare a medium grill.

Meanwhile, combine sugar and half-and-half in a heavy medium saucepan. Bring to a full rolling boil, stirring occasionally. Stir in butter; remove from the heat.

Just before grilling, slice the bananas, still in their skins, lengthwise.

Transfer bananas, cut-side down, to a well-oiled grate. Grill, covered or uncovered, 3 to 4 minutes. Turn bananas skin-side down, brush cut surfaces with a few teaspoons of half-and-half mixture, and grill 2 to 3 minutes longer, until soft and lightly colored.

Remove bananas from skins. If you have long banana-split dishes, leave banana halves whole; place two halves in each dish. If not, cut bananas into bite-size chunks and divide among dishes.

Return half-and-half mixture to medium-low heat; stir in toffee chunks. Cook briefly, until chocolate and toffee have partly melted (leaving some chunkiness); stir well.

Top each dish of bananas with 2 or 3 scoops ice cream and some of the chocolate-toffee melt. Add whipped cream and almonds; serve immediately.

This recipe yields 6 generous servings.

Source:
Born to Grill: An American Celebration by Cheryl Alters Jamison and - Bill Jamison

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