Helen Graves, cook and food writer, presents two new spins on nostalgic desserts that bring smoke-licked fruit to classic treats like banana splits and sundaes. These recipes are designed to be prepared ahead, reducing stress during summer barbecues.
Barbecued Banana Splits with Salted Date Cream and Coconut Crunch
This grownup version of a classic dessert uses the natural caramel sweetness of dates to flavor whipped cream. The coconut crunch topping is versatile and can be used on yogurt or ice cream. Preparation takes 5 minutes, cooking 20 minutes, and cooling 10 minutes. Serves 6.
Ingredients: 600ml double cream, 80ml date syrup, 1 pinch sea salt, 6 bananas (unpeeled, halved lengthways), 30g melted butter. For the coconut crunch: 1½ tbsp maple syrup, ¼ tsp light soy sauce, 1 pinch flaky sea salt, 30g flaked almonds, 30g coconut chips.
To make the topping, heat oven to 190C (170C fan)/375F/gas 5 and line a tray with greaseproof paper. Mix maple syrup, soy sauce, and salt, then stir in almonds and coconut chips. Spread evenly, bake for 5 minutes, stir, then bake 6-8 minutes until lightly toasted. Cool to crisp.
When grilling bananas, whip cream, date syrup, and salt to soft peaks. Brush banana cut sides with melted butter, grill cut side down over coals for 2-3 minutes until lightly charred. Serve topped with date cream and coconut crunch.
Smoky Cherry Baklava Sundae
This sundae combines grilled cherries with baklava and clotted cream. Cherry juice sweetness varies, so adjust sugar and lemon to taste. Preparation takes 5 minutes, cooking 30 minutes, plus chilling. Serves 4.
Ingredients: 300ml cherry juice, 1 tbsp caster sugar, 1 tbsp lemon juice, 1 tbsp cornflour mixed with 1 tbsp cold water, 500g pitted cherries, 4 scoops vanilla ice cream, 8 pieces pistachio baklava, 4 spoonfuls clotted cream (optional), 1 small handful shelled finely chopped pistachios.
Mix cherry juice, sugar, and lemon juice in a saucepan, bring to a simmer, stirring to dissolve sugar, then bubble gently for 10 minutes. Whisk in cornflour slurry, bring back to simmer, cook 2 minutes. Cool, then chill thoroughly.
Thread pitted cherries onto small skewers, grill over coals for 5 minutes each side until lightly charred. Layer grilled cherries in sundae glasses with ice cream, baklava, clotted cream (if using), and cherry syrup. Garnish with chopped pistachios and serve.
Helen Graves is a cook, food writer, and editor of Pit magazine.
