Grilled Bananas With Butterscotch Sauce

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4 firm but ripe bananas
6-8 fresh pineapple spears
6 tbsp unsalted butter
2 tbsp granulated sugar
1/4 tsp ground nutmeg

Butterscotch Sauce
1/2 cup unsalted butter
1 cup firmly packed brown sugar
1/2 cup heavy (double) cream
pinch of salt
1/2 tsp vanilla extract

In a small saucepan over medium heat, melt the butter. Add the brown sugar and cream and bring to a boil, whisking almost constantly. Remove from the heat and stir in the salt and vanilla. Cover to keep warm. (If made ahead, let cool, then cover and refrigerate for up to 1 week. Reheat over low heat before serving). To prepare the fruit, peel the bananas. Place the bananas and the pineapple spears on a platter and set aside. In a small saucepan over medium heat, combine the butter, granulated sugar and nutmeg, and stir frequently until melted and smooth. Remove from the heat and pour over the fruit. Turn the fruit to coat evenly with the butter mixture. Arrange the pineapple spears and the bananas on the rack and grill, turning every 2-3 minutes, until the fruit is lightly brown and the bananas are just tender when pierced with the tip of a sharp knife, 10-12 minutes total. Remove from the grill and arrange on a warmed platter. Reheat the sauce to serving temperature, if necessary. Spoon some of the warm butterscotch sauce over the fruit. Pass the remaining sauce at the table. Makes 6-8 servings.

Recipe courtesy of: Napoleon Gourmet Grills

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