Toast oats, coconut and macadamia nuts, set them aside, then warm bananas and dried figs in brown sugar and rum. Put the two together and you've got crisp, no oven required!

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Ingredients

Directions

  • 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.

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  • 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

Nutrition Facts

694 calories; 37 g total fat; 116 mg cholesterol; 201 mg sodium. 87 g carbohydrates; 6 g protein;

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