JEFF LUNSFORD / HEARTH & GRILL
The use of citrus, fresh rosemary and yogurt make this a refreshing and healthy grilled summer dessert with a Mediterranean flare. This is definitely an outdoor dessert as the oranges and sugar will produce a good bit of smoke.
Peel and halve the oranges placing them with the cut side up on a plate. Sprinkle the rosemary on top, pressing it into the oranges so it adheres. Sprinkle with 1/4 cup of the sugar.
Preheat a 12-inch cast iron skillet over medium heat on a gas or charcoal grill. When the pan is hot spread the remaining sugar in the skillet and when it starts to caramelize place the oranges, cut side down, on the sugar. Let them cook for 3 to 4 minutes, not moving them, so the cut side down caramelizes (burns) nicely and the oranges soften. Remove from the heat.
To serve, place 2 orange halves in a bowl with a large spoonful of the yogurt. Then drizzle the burnt orange and sugar juices from the pan over the orange and yogurt. Enjoy!
Caribbean Grilled Bananas Foster with
Coconut Milk Ice Cream & Coconut Shortcakes
Bananas Foster was created at Brennan's Restaurant in New Orleans in 1951 and is still a New Orleans dessert staple. This version is adapted to the grill. With the adoption to the grill, Coconut Milk Ice Cream replaces Vanilla and regular size bananas are replaced with the smaller fingerling banana, if available. The addition of the coconut milk, lime juice and lime zest give this version a feel and taste of the tropics.
For the Coconut Milk Ice Cream:
Whisk the coconut milk, sugar, half & half, lime juice, lime zest and salt in a medium bowl until the sugar dissolves. Chill in the freezer for 1 hour. Transfer the mixture to an ice cream mixer and process according to the manufacturer's instructions. Transfer ice cream to a container and freeze until firm, about 3 hours. This step can be prepared 3 days in advance.
For the Coconut Shortcakes:
Heat oven 450 degrees.
In a large mixing bowl, combine flour, baking powder, salt and sugar. Cut in butter and shortening. Mix in half-and-half and shredded coconut. Drop by large spoonfuls onto a baking sheet. Brush with melted butter and sprinkle with sugar. Bake for 15 minutes or until brown. Cool and reserve.