The first step was the sauce, which was simply just orange juice and zest, sugar and brown sugar, boiled to reduce with cinnamon added at the end. I'm not sure I reduced it enough but I got the taste right.
Next, I quartered the bananas, brushed them with canola oil, and put them on the grill.
I left them in the skin so they didn't fall apart on the grill.
The recipe called for toasted almond slivers, and I added the orange I used for the zest as a garnish.
After reducing the sauce I added the cinnamon and it made the sauce a nice reddish brown.
After a few minutes I flipped the bananas until the skin started to peel off.
Once off the grill I added them to a bowl. I could've put them in a fancy design, or mushed them together, but I went with a simple layout.
After that, I added the ice cream, sauce, and almonds. I couldn't find Dulce de Leche so I just used a creamy vanilla.
I'll confess - I had several bites before I remembered to add the garnish.
Oh, my! YUM! I loved it, and my two testers cleaned their bowls. This entry has encouraged me to try more of the fruit/desert recipes. =o9