DESSERT ON THE GRILL
DESSERT ON THE GRILL – ROUND 21
By now, you’re already a pro at cooking dessert on the grill. Here’s how they do it in Bogota, Colombia. (For the complete recipe, see Planet Barbecue
, page 571.)
Start with ripe plantains, those jumbo-size cooking bananas, popular throughout Latin America. You’ll also need guava paste (sometimes called membrillo) and a salty white cheese, such as queso fresca.
Make a lengthwise slit in each plaintain and stuff with slabs of guava paste and cheese. Then direct grill on the bottom and both sides, turning carefully with tongs, until the plaintain is cooked and the cheese is bubbling. Serve warm.