Grilled Bananas, Peaches, and Almonds

I've been wanting to try grilling fruit for a long time.  The idea came from eating fried plantains at Americas Restaurant in Houston almost 20 years ago.  The flavor was that good that I can still remember it.  The plantains were crisp, almost like a potato chip.  My vision for this dessert was for the smoky flavor of the grill to become part of the warm, soft fruit.  What I accomplished with this recipe was something very similar to peach cobbler, without the pie crust.  The almonds add crunch and a little protein to balance with the sweet carbs in the fruit.  Start to finish, this dish takes about 15 minutes to prepare, and it leaves the grill ready to be devoured.  Serves 2.

1 medium banana, firm and not overripe
1 large peach
1/4 cup whole almonds
1 Tablespoon grape seed oil
1 tsp. coconut oil
1 Tablespoon honey
1 tsp. cinnamon

Preheat the grill on high.  Place a grill pan above the burner to heat while you prepare the fruit.

In a small bowl, mix the grape seed oil, coconut oil, honey, and cinnamon with a whisk to make a smooth sauce.  Set aside.

Slice the banana and the peach into bite size pieces.  Add the fruit and almonds to the sauce and stir to coat each piece well.

Pour the fruit and almonds into the grill pan, making sure each piece is laying flat.  Allow the pieces to brown for about 2 minutes, then flip them to the other side. Tongs will work better for turning, but you'll need a spatula to scoop the almonds out of the pan. Watch closely to make sure the fruit does not burn, as the honey will scorch easily.    Place the sizzling fruit into a serving bowl and enjoy.