When it comes to barbecued desserts, a few squares of chocolate melted inside a banana will no longer cut it. Get ahead with some easy-to-prep elements, then add a final flourish of smoke-licked fruit to bring new energy to classic desserts, such as banana splits and layered fruit sundaes. They need not be complex, and will interest your guests far more than the same old stale ideas. I’ve had some fun with these nostalgic favourites, and hope you will, too.
Barbecued banana splits with salted date cream and coconut crunch (pictured top)
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The natural caramel sweetness of dates flavours salted whipped cream in this grownup take on an often kitsch dessert. The coconut crunch is so good you may wish to make double the quantity – sprinkle the excess over yoghurt, ice-cream or just eat a handful every time you go to the kitchen.
Prep 5 min
Cook 20 min
Cool 10 min
Serves 6
600ml double cream
80ml date syrup
1 pinch sea salt
6 bananas, unpeeled and cut in half lengthways
30g butter, melted
For the coconut crunch
1½ tbsp maple syrup
¼ tsp light soy sauce
1 pinch flaky sea salt
30g flaked almonds
30g coconut chips
First make the topping. Heat the oven to 190C (170C fan)/375F/gas 5 and line an oven tray with greaseproof paper. Mix the maple syrup, light soy sauce and sea salt in a bowl, then stir in the almonds and coconut chips. Spread out in an even layer on the lined tray, bake for five minutes, then give everything a good stir and bake for another six to eight minutes, until lightly toasted. Remove and leave to cool – the mix will crisp up as it does so.
When you’re ready to grill the bananas, in a medium bowl whip the cream, date syrup and salt to soft peaks. Brush the cut sides of the bananas with the melted butter, then grill cut side down directly over the coals for two to three minutes, until lightly charred.
Serve the bananas topped with the date cream and garnished with a good sprinkling of coconut crunch.
Smoky cherry baklava sundae
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Skewering is the easiest way to handle cherries on a barbecue grill – you’ll need thin ones for this. Cherry juice varies enormously in sweetness, so taste it after adding the sugar and lemon juice, and adjust to your liking. I sometimes add clotted cream to this when I’m feeling mischievous.
Prep 5 min
Cook 30 min
Chill 1 hr+
Serves 4
300ml cherry juice
1 tbsp caster sugar
1 tbsp lemon juice
1 tbsp cornflour mixed with 1 tbsp cold water
500g cherries, pitted
4 scoops vanilla ice-cream
8 pieces baklava – a pistachio one works well here
4 spoonfuls clotted cream (optional)
1 small handful pistachios, shelled and finely chopped
Mix the cherry juice, caster sugar and lemon juice in a small saucepan, bring to a simmer, stirring to dissolve the sugar, then leave to bubble gently for 10 minutes. Whisk in the cornflour slurry to thicken the mix, then bring back to a simmer and cook for two minutes more. Take off the heat, leave to cool, then chill thoroughly.
When you’re ready to serve, thread the pitted cherries on to small skewers and grill them directly over the coals for five minutes on each side, until lightly charred. Layer the grilled cherries in sundae glasses with the ice-cream, baklava, clotted cream, if using, and cherry syrup, garnish with the chopped pistachios and serve.
