This inventive dessert makes for the perfect end to a great BBQ. What makes it so special?
In a small saucepan, bring the brewed coffee to a rolling boil and continue to boil (watching closely to avoid burning) until it reduces by half or to 1/4 cup of concentrated coffee. Remove from heat, add the brown sugar and maple syrup, and mix well. Remove 1/3 of the mixture and set aside to drizzle on final dessert.
Preheat the oven to 225°F (105°C). Season the slices of bacon on both sides with freshly ground black pepper. In a large frying pan over medium heat, fry the bacon on both sides until it just crisps, about 5 to 10 minutes. Remove from the pan and pat dry with paper towels to remove excess fat.
Lay the strips of bacon on a wire rack, evenly spacing slices out. Place the wire rack on a baking sheet. Brush bacon liberally with coffee-maple syrup and place in the oven. Bake bacon, turning once and basting with more coffee-maple syrup every 15 minutes. Bake for 30 to 45 minutes until sticky and crisp. Brush one last time and sprinkle with crushed peanuts. Set aside.
Set your BBQ grill up for indirect grilling. Preheat grill to medium, approximately 350°F to 450°F (175°C to 230°C). Grill donuts for 2 to 3 minutes per side until warm and slightly crispy on the outside. Move to the indirect part of your grill and keep warm.
Spray the cut side of the bananas with non-stick cooking spray. Grill bananas for 2 to 3 minutes on the cut side. Turn and brush with the maple-coffee syrup. Close grill lid and continue to cook for 5 to 6 minutes longer or until tender. Peel bananas and serve immediately with grilled donuts and maple-coffee candied bacon.
Optional: Serve with fresh berries and ice cream or whipped cream, and drizzle with remaining maple-coffee syrup.
- 1/2 Van Houtte® French Vanilla K-Cup® pod coffee
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 8 strips bacon
- 1/2 cup dry-roasted peanuts, crushed
- 4 old-fashioned plain donuts
- 2 ripe but firm unpeeled bananas, halved lengthwise
- Non-stick cooking spray
- Freshly ground black pepper
Chef Ted Reader
When it comes to mastering the grill, few skill sets compare to that of Ted Reader. The Paris, Ontario-born chef has authored a whopping 21 cookbooks, including Gastro Grilling: Fired-Up Recipes to Grill Great Everyday Meals, Napoleon’s Everyday Gourmet Plank Grilling, Beerlicious: The Art of Grillin’ and Chillin’, and much more.