When it comes to dessert, David Guas can't resist returning to the grill. For this rich, playful, and fun-to-eat preparation, grilled bananas masquerade as pirogues (Cajun flat-bottomed boats). Making the pecan pralines in advance--they'll keep for 3 days in a sealed container--helps this dessert come together quickly.
Heat grill to medium (350°F to 450°F). Grill bananas, uncovered, turning once, until they soften and blacken, 6 to 7 minutes on each side. Remove from heat, and cool 5 minutes. Cut a slit lengthwise through each banana peel from stem to end without cutting through banana. Gently open the slit. Place each banana in a shallow bowl. Top each with ice cream and about 1/4 cup crumbled Pecan Pralines.
Note: To help your "pirogue" sit upright in the bowl, slice a strip of peel off the base to create a flat bottom.
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