Banana Split a La Parilla

with Dulce de Leche Drizzle and Candied Walnuts

In Argentina, cooking by fire is both culinary skill and social necessity, all tangled together in the wispy warm smoke of the parilla (grill).  Asado, or Argentine-style BBQ is a method that requires exceptional patience and entertaining conversation.

The slow burning blaze of the Asado is a far cry from the north american BBQ method, requiring a bag of coals and lighter fluid.  An asado starts with wooden logs and a hearty serving of patience.  The process begins much like a campfire: with an expertly constructed wood pile and a match.  As the logs burn, natural charcoal forms and the embers, over time, begin to glow red-hot.  It’s a slow process, one that is not exactly compatible with the microwave-dinner and one-minute meal moment.  But it is – almost without exception – worth the wait.  As the logs crumble into embers, friends gather around the grill with glasses of wine, and time is forgotten, that is, unless your stomach is grumbling.

And, while fruit is about the last thing a true Argentine would ever allow to take up space on the metal grate of the parilla (priority is of course given to the animal products), this dessert is a happy marriage of two culture: one that passes patient hours in the smokey cloud of the parilla, and the other that is always in a hurry.

This burnt banana split gives the microwave a night off, and the family a night out by the fire.  The outer skin of the fruit chars to a dark brown as the insides warm and soften, intensifying the flavor of the summer’s first fruit.  Removed from the heat, sliced and filled with a variety of toppings, the Banana split – an american classic – happily assimilates to the tradition of the Argentine Asado.  

You´ll Need:

Directions:

1. Build a fire
2. While the fire burns, make the candied walnuts.  In a saucepan, heat the sugar and the walnuts over medium low heat, stirring constantly.
3. The sugar will begin to melt and turn light brown, when this happens quickly add the salt, cinnamon and pinch of nutmeg and continue stirring.
4. Once the sugar is entirely melted and the nuts thoroughly coated, add salt, nutmeg and cinnamon.  Transfer the mixture to a metal pan to cool.  With several forks, separate the nuts from each other so that they do not dry in a clump, and sprinkle lightly with the remaining sugar.
5. While the walnuts are cooling, in a small saucepan, heat the dulce de leche over low heat (depending on the brand, you may find it helpful to add cream or milk to the dulce to get a drizzle-friendly consistency).  Heat thoroughly, then remove from heat, and keep warm.
6. When the fire is ready it will have coals glowing bright red, but may still be flaming.  Cook the bananas on a grate just above the coals, turning them once.  Leave the bananas above the coals until the outsides are fully blackened, and the center is warmed through.
7. Carefully remove the bananas from the fire and allow to cool for several minutes.
8. Sit the banana on its side and with a sharp knife cut through length-wide, shape the banana into a canoe shape
9. Fill the banana with whipped cream, drizzle with dulce de leche and sprinkle with candied walnuts
10. Enjoy!

Tasting Notes: If, by the grace of leftovers, you happen to have vanilla or dulce de leche ice cream lying in wait in your freezer, a scoop or two would be the perfect accompaniment to this dessert!