Mexican Bananas Foster

3/4 cup light brown sugar

3/4 cup Kahlua or other coffee

flavored liqueur

12 tablespoons (1-1/2 sticks)

unsalted butter, cut into

tablespoons

6 ripe bananas, peeled and

sliced into -inch rounds

Ground cinnamon to taste

Vanilla ice cream or vanilla fat

free frozen yogurt

If cooking outdoors, preheat gas grill to medium or with charcoal. Let burn down to medium hot and coals covered with white ash.

If cooking indoors, use cast iron ridged grill pan and heat to medium or place packets on sheet pan in 350 degree oven. Tear off six, 12-inch squares of aluminum foil. Fold one square in half, fold at corners, then fold sides in half-inch sections to form a packet. Open top of packet, add two tablespoons brown sugar, 2 tablespoons Kahlua, 2 tablespoons butter and 1 sliced banana. Sprinkle with cinnamon. Fold top of packet and crimp all edges to seal.

Repeat with remaining ingredients. (The packets can be prepared up to 1 hour ahead and kept at room temperature).

Grill packets (or in oven) until the sugar, Kahlua and butter are boiling, about 5-7 minutes.

Using oven mitts, cut open packets over bowls of frozen ice cream or frozen yogurt and serve immediately. Serves 6.

Kitchen Ade note: Bonanno shared that he "made this recipe on TV with Martha Stewart." It's delicious.