Grilled bananas and tamarind caramel
This is an awesome desse�t – simple, inc�edibly tasty and quick to whip up. I always use a barbecue to grill my bananas, as I �eel that the �lavours benefit ��om being char�ed over a di�ect �lame. However, cooking them in an oven is still delicious. Serves 2 50ml palm sugar 1tbsp condensed milk 50ml thick tamarind water 2 bananas, sliced in half lengthways with the skins still on 1tsp sesame oil
tsp flaked sea salt
by making the caramel. In a small non-stick saucepan, gently melt the palm sugar and condensed milk in the tamarind water. Continue to gently boil the mixture until the sugar begins to caramelise and the resulting caramel starts to thicken. This will not take too long, so stay with it. The caramel should be thick enough to cling to a spoon, yet loose enough to slowly pour off it. 2Meanwhile,
grill the bananas. Lightly coat the flesh with the sesame oil and grill for 3 minutes on each side. Grilling the skin too helps to soften the banana within. Serve the bananas with generous helpings of caramel and a sprinkling of sea salt.