Grilled bananas with toasted almonds
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2 tbsp unsalted butter, melted
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Juice of 1 lime
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1/4 cup strained fresh orange juice
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1/4 tsp ground nutmeg
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1/4 tsp ground cardamom
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4 fi rm bananas
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1/4 cup brown sugar
- 2 tbsp blanched, sliced almonds
This recipe is adapted from Yumana Devis The Art of Indian Vegetarian Cooking.
Method
Preheat the grill. Cover a baking tray with non-stick baking paper and brush with melted butter. Combine the lime and orange juice, nutmeg and cardamom in a small dish. Peel the bananas and cut each in half, top to bottom. Place on the baking tray, cut side up. Spoon the juice over the bananas and drizzle with the remaining butter, then with the sugar. Grill until the surface bubbles and is lightly brown. Remove and sprinkle the almonds on top. Return to the grill until the almonds are toasted. Serve immediately.
Serves 4
