It doesn’t get much better than this, so fire up the grill…Dessert’s on!

• 1 stick unsalted butter
• 1/2 cup dark brown sugar
• 1/2 teaspoon ground cinnamon
• 6 ripe bananas, with peel and cut in half lengthwise
• Vanilla Bean Ice Cream (or your favorite flavor)
• Homemade Chocolate Sauce (recipe below), Caramel Sauce or
• Butterscotch topping
• Freshly Whipped Cream
• Toasted Whole Amonds, roughly chopped

Combine the butter, brown sugar and cinnamon in a small saucepot and cook over medium-low heat until the butter is completely melted and the sugar is dissolved.

Preheat the grill to medium-high heat. Brush the cut side of the banana halves with the sugar mixture and place the bananas cut side down on the grill. Grill until golden brown and caramelized. Turn the banana halves over, peel side down and brush each with more glaze. Grill 2 to 3 minutes longer or until tender.

To serve, place two grilled banana halves in a sundae dish or shallow bowl. Top with two scoops of Ice Cream, drizzle with your sauce of choice and top with whipped cream and toasted almonds.

Serves 6

Homemade Chocolate Sauce:

• 8 ounces bittersweet chocolate - chips or chopped
• 1/3 cup heavy whipping cream
• 2 tablespoons unsalted cream butter, at room temperature
• 2 tablespoons superfine sugar
• 3 tablespoons liqueur (Kahula, Frangelico or Chambord)
• 1/2 teaspoon pure vanilla extract

Place the chocolate in a medium-size mixing bowl. Bring the cream to a boil, then add butter and sugar and stir to combine. Remove from the heat and pour over the chocolate. Whisk vigorously until melted and combined. Add your liqueur of choice along with the vanilla and stir constantly until the mixture is cool to the touch. Warm before serving.

Makes 1 cup

Chef’s Tip: The sauce can be made up to 2 days ahead, for the best flavor, and it keeps for a week in the fridge.