Ingredients
| 3 tablespoons coconut sugar | |
| 1/2 teaspoon cinnamon | |
| 2 tablespoons lemon juice | |
| 4 bananas, washed, unpeeled | |
| 150g dark chocolate, chopped | |
| 1/3 cup coconut yoghurt (or use coconut ice cream) | |
| ¼ cup pistachio nuts, toasted, chopped | |
| ¼ cup coconut thread, toasted |
Finally, you can burn your desserts without judgment! The recipes that follow are based on classic techniques that involve fire, smoke or high heat. The nectarine dish is smoky, fruity, with just a hint of sweetness, while the barbecued bananas are super-easy and tasty, as well as being vegan and dairy-free.
The sesame brûlée is inspired by sesame ice cream, which I’m a big fan of, and the baked Alaska slice is a simplified version of the retro favourite. Finally, no fiery dessert feature would be complete without a bit of flambé, which is where the buckwheat crêpes Suzette come in. Enjoy!
Instructions
| 1. | Heat the barbecue to hot. |
| 2. | In a small saucepan, heat the sugar, cinnamon and lemon juice to dissolve the sugar. |
| 3. | Halve the bananas lengthwise and brush the cut side with some of the sugar-lemon mix. |
| 4. | Add the chocolate to the remaining mix and gently heat to melt the chocolate, stirring. |
| 5. | Now stir in enough boiling water to make a smooth sauce. |
| 6. | Grill the bananas, cut side down, for 3-4 minutes on the barbecue. |
| 7. | I use a palette knife or metal spatula to get the bananas off, scraping up all the yummy blackened bits. |
| 8. | Serve with the chocolate sauce and coconut yoghurt, scattered with pistachios and coconut thread. |
Recipe and Styling Fiona Smith / Photography Aaron McLean / Styling Ellen J Hemmings
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