Crema del Sol Bananas Foster recipe

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La Bodega de Mitchell

Crema del Sol Bananas Foster

Submitted by Barb Parker of Homestead Vineyard & Winery in Ivanhoe

  • 3 T. light brown sugar
  • ΒΌ tsp. ground cinnamon
  • 1/8 tsp. ground nutmeg
  • 4 ripe bananas, peeled and cut in half lengthwise
  • Crema del Sol sherry
  • Blue Bell Homemade Vanilla ice cream
Combine sugar and spices, and set aside.
Place bananas on a hot grill, and cook until grill marks appear. Turn, and grill until marks appear on second side. Transfer bananas to 4 serving dishes, placing two banana halves in each dish. Sprinkle sugar and spices mixture evenly over each serving. Spoon on a heaping scoop of ice cream. Drizzle with Crema del Sol. Yield: 4 servings.

See the full article in the November 2008 issue.

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