Today I’m inspired by the balmy weather that has arrived unexpectedly all week. Although it’s March the weather feels like summer with the temperature in the mid 80’s. So I was doing some summer dreaming and found this lovely outdoor kitchen I had to share it, I mean what a view? Just gorgeous. I’ve also included a grilled recipe, oh so delicious with a dab of vanilla ice cream too!
Bananas Suzette Over Grilled Pound Cake
Recipe-
Ingredients
2 medium ripe, yet firm, bananas
3 tablespoons sugar
2 tablespoons orange liqueur
2 tablespoons orange juice
1 tablespoon butter
1/8 teaspoon ground nutmeg
Frozen pound cake, thawed and cut into 4 slices
Shredded orange peel (optional)
Ground nutmeg (optional)
Directions:
1. Peel bananas; bias-slice each banana into 8 pieces. Preheat a heavy 8-inch skillet* on the rack of an uncovered grill directly over medium heat for 2 minutes. Add sugar, liqueur, juice, and butter. Cook about 1 minute or until butter is melted and sugar begins to dissolve. Add the bananas and cook about 4 minutes more or just until bananas are tender, stirring once. Stir in the 1/8 teaspoon nutmeg. Set skillet to the side of the grill rack. Add pound cake slices to grill rack; grill cake about 1 minute or until golden brown, turning once halfway through cooking.
2. To serve, spoon bananas and sauce over pound cake slices. If desired, garnish with shredded orange peel and additional nutmeg. Makes 4 servings.
*Note:The heat from the grill will blacken the outside of the skillet, so use a cast-iron or old skillet.
cucinalove 