Rum-Glazed Grilled Pineapple and Banana Split
1 pint vanilla-bean ice cream (not slow-churned style)
1/2 cup chopped maraschino cherries
In a mixing bowl, allow ice cream to soften slightly, then mix in maraschino cherries. Refreeze (slow-churned style does not refreeze well).
Pineapple and Bananas
1/2 cup spiced rum
1/2 cup dark brown sugar
pinch ground cinnamon
4 fresh pineapple rings, cut 1 inch thick, rind trimmed off, core removed
4 underripe bananas, peeled
In a small mixing bowl, whisk together rum, sugar, and cinnamon until completely incorporated. Marinate pineapple and banana slices for 20 minutes in rum mixture.
Heat grill to about 350 degrees and oil grate. Place pineapple on grill, cook for 1 minute, then rotate rings about 45 degrees to produce an attractive crisscross grill pattern; continue to cook for 1 minute. Flip pineapple rings over, glaze with rum marinade, and cook for 1 minute; rotate as described above and cook for 1 minute longer. Remove from grill.
Re-oil grate. Cut about 1 1/2 inches off each end of bananas; discard ends. Slice remaining center pieces in half lengthwise. Place slices, cut side down, on grate so grill marks will be on the diagonal. Cook for 45 seconds, rotate slices about 45 degrees, and cook for another 45 seconds. Flip bananas over, glaze with marinade, and cook for 45 seconds; rotate and cook for another 45 seconds. Remove from grill.
Caramel and Garnish
1 cup sugar
1 cup water
1 cup coconut milk
1/2 cup coconut flakes, toasted in 350-degree oven for 2 minutes
4 fresh mint sprigs
In a small saucepan over medium-high heat, bring sugar and water to a boil. Lower heat to medium; cook until brown and bubbly, 12 to 15 minutes. Whisk in coconut milk vigorously until completely incorporated, about 5 minutes. (Be careful; sauce will be very hot.) Remove from heat and set aside; sauce will thicken to consistency of condensed milk as it cools.
To serve, place a pineapple ring in the center of each plate. Top with 2 banana slices and drizzle with sauce. Place a scoop of ice cream on top. Sprinkle plate with coconut flakes and finish with mint. Serves 4.