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Grilled Bananas with Dark Rum over Ice Cream 
 
Serves 6
INGREDIENTS
6 firm but ripe Bananas, cut in half lengthwise
1 TBL Safflower oil
1/3 C Gosling’s Black Seal Rum (or other dark rum)
¼ C Molasses
2 TBL Butter, melted
¼ C Brown sugar
½ Gallon French Vanilla ice cream
½ C salted Pistachios, shelled and crushed
METHOD
1. In a small sauce pan, over medium heat, whisk together rum, molasses, butter, and brown sugar. Simmer for 3-4 minutes, until well-blended. Remove from heat.  (Note: You can heat the sauce pan directly on the grill.  Be careful in the event that the rum ignites.  Keep the sauce pan lid close at hand.)
2. Rub the bananas with oil. Place the unpeeled bananas on the grill over medium-low heat and cook and turn for 10 minutes, or until the peels are black. Transfer to a plate.
3. Carefully remove the peel from each banana half and place two halves each in six separate shallow bowls.  Nestle a couple of scoops of ice cream between the banana halves and drizzle sauce over all.  Sprinkle crushed pistachios on top and serve immediately.