• Medium-Hot Fire
• 4 large bananas, unpeeled
• 1/2 cup apple juice
• 1/4 cup (packed) dark brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon grated nutmeg
• 1/4 cup dark or light rum

Prick the bananas at random with a toothpick or fork. Place them on the grill and close the lid. Cook for 10 minutes, turning after 5 minutes. The skins will turn black. Remove from the grill, peel and cut them crosswise into 1/2-inch slices. Combine the apple juice, sugar, cinnamon, nutmeg and rum in a small saucepan over medium heat and stir until the sugar dissolves. Keep warm.

Serve the bananas with vanilla ice cream, slices of pound cake and the sauce.