Wednesday, March 2, 2011

Rum Glazed Grilled Pineapple & Banana Split with Coconut Milk Caramel & Maraschino Cherry Ice Cream...

Rum Glazed Grilled Pineapples & Banana Split
chef paul peterson

  • 1/2 cup Spiced Rum Spiced RumSpiced rum is a rum-based, spiced liquor produced through the addition of caramel or spices, such as cinnamon, to the normal fermentation of sugar cane or molasses. Most spiced rums are darker in color and based on gold rums.
  • 1/2 cup Dark Brown Sugar
  • 1/16 teaspoon Ground Cinnamon
  • 4 Pineapple Rings 1 inch slices, core removed
  • 4 Under Ripe Bananas peeled, cut about 4 inches long & cut in half lengthwise
Coconut Milk Caramel
  • 1 cup Sugar
  • 1 cup Water
  • 1 cup Coconut Milk
Maraschino Cherry Ice Cream
  • 2 cups Vanilla Bean Ice Cream
  • 1/2 cup Maraschino Cherries Maraschino CherriesMaraschino cherries are preserved, sweetened cherries that have been pitted, macerated in a flavored sugar syrup, and finally dyed. Maraschino cherries that are dyed red carry an almond flavor, while those dyed green are mint flavored. Maraschino cherries are used in a variety of dishes and cocktails for both flavor and decoration. chopped
Garnish & Plating
  • 3/8 cup Coconut Flakes toasted
  • 4 sprigs Mint

Rum Glazed Grilled Pineapples & Banana Split
  1. Step 1: In a small mixing bowl, whisk together the spiced rum, brown sugar, and ground cinnamon until completely incorporated.
  2. Step 2: In a small baking dish, pour the Rum Glaze over the pineapple and banana slices to marinate for about 20 minutes.
  3. Step 3: Heat the grill to about 350 degrees F and oil the grates.
  4. Step 4: Place the marinated pineapple rings on the hot grill, cook for one minute, turn to a 90 degree angle, and continue to cook for one minute.
  5. Step 5: Flip the pineapple rings, glaze with the marinade, and cook for one minute.
  6. Step 6: Turn to a 90 degree angle and cook for one minute longer and reserve for plating.
  7. Step 7: Re-oil the grates and place the bananas, cut side down, at an angle on the grill.
  8. Step 8: Cook for 45 seconds, turn to the other angle, and cook for another 45 seconds.
  9. Step 9: Flip the bananas and glaze with the marinade and cook for 45 seconds.
  10. Step 10: Turn to the other angle and cook for 45 seconds and reserve for plating.
Coconut Milk Caramel
  1. Step 1: In a small sauce pot on medium high heat, bring the sugar and water to a boil.
  2. Step 2: Lower the heat to medium and cook until a nice golden brown and bubbly, but being careful not to burn.
  3. Step 3: Whisk in the coconut milk aggressively until all is incorporated and a sauce-like consistency. This can be a little dangerous due to the heat of the sugar. It will tighten up after the coconut milk goes in and that is why it is necessary to whisk aggressively.
  4. Step 4: Take off the fire and reserve for plating.
Maraschino Cherry Ice Cream
  1. Step 1: In a mixing bowl, let the ice cream slightly soften then mix in the choppedChoppedChopped pieces are larger in size than finely minced pieces. maraschino cherries.
  2. Step 2: Put the ice cream back into the freezer and let stiffen. Put the ice cream back into the freezer and let stiffen.
Garnish & Plating
  1. Step 1: Preheat a conventional oven to 350 degrees F.
  2. Step 2: On a baking sheet, spread the coconut flakes.
  3. Step 3: Toast the coconut flakes in the oven for 2 minutes. Toast the coconut flakes in the oven for 2 minutes.
  4. Step 4: On nice dessert plates, place a Rum Glazed Grilled Pineapple Ring in the center.
  5. Step 5: Top each plate with 2 Grilled Banana pieces and drizzle with Coconut Milk Caramel around the ring and bananas.
  6. Step 6: Place an attractive scoop of the Maraschino Cherry Ice Cream on top and sprinkle with coconut flakes and finish each plate with a mint sprig.
  7. Step 7: Enjoy.

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