Banana-Fig Skillet Crisp
In a 9-inch cast-iron skillet, cook oats and macadamia nuts over medium to medium-high heat for 2 to 3 minutes or until nuts are very lightly browned, stirring frequently. Add coconut. Cook and stir for 2 to 3 minutes more or until mixture is evenly toasted. Add granulated sugar, 1 1/2 tablespoons butter and 1/8 teaspoon ginger; stir until butter is melted and mixture is evenly coated. Remove from the heat. Transfer to a bowl and set aside.Advertisement
In the same skillet, cook bananas, figs, 1/4 cup butter, the brown sugar, fresh ginger and cinnamon over medium heat for 3 to 5 minutes or until bananas and figs are just softened, gently stirring occasionally. Remove from the heat. Add rum and honey. Return to medium heat; cook 1 minute more, gently stirring to coat the fruit well. Remove from the heat.
Sprinkle oat mixture evenly over fruit mixture in skillet. Serve warm topped with ice cream