Caramelized Bananas with Raspberry Sorbet

Central Market
Yield: 4 servings

Ingredients

4 small bananas, firm but ripe
2 Tbsp. unsalted butter
1 Tbsp. dark brown sugar
1 Tbsp fresh lime juice
4 large scoops raspberry sorbet
1 C postachios, coarsly chopped

Instructions

1. Using charcoal briquettes, prepare a two-zone fire for medium heat.
2. Cut each banana in half lengthwise, but leave the skins attached. They will help the bananas hold their shape on the grill.
3. In a 9 X 13-inch, heavy-duty foil pan combine the butter, sugar, and lime juice. Place the pan over direct medium heat, with the lid open melt the butter and sugar.
4. When the butter and sugar are melted, slide the pan over indirect heat. Using long-handled tongs, dip the banana halves, cut sides down, in the butter mixture.
5. Lift each banana half out of the pan, allowing the excess butter to drip back into the pan. Place it cut-side-down over direct medium heat. With the lid open, grill the banana halves until golden brown and warm, 2-3 min., without turning. Retrun them to the pan.
6. Using insulated mitts, move the pan to a work surface.
7. Carefully peel the banana halves without breaking them apart.
8. Cut each banana half crosswise or into 2 or 3 pieces.
9. Scoop the sorbet into serving bowls.
10. Arrange the banana pieces over or around the sorbet.
11. Sprinkle the pistachios over the top.