RiverHouse Banana Rum Caramel Sauce
10 large bananas, unpeeled
2 quarts vanilla ice cream
Chopped toasted pecans

Directions:

Prepare barbecue at medium-high heat. Cut unpeeled bananas in half lengthwise. Arrange, cut side up, on baking sheet. Brush cut sides with RiverHouse Banana Rum Caramel Sauce. Place bananas, still cut side up, on grill rack. Close barbecue; grill until peels are slightly charred and fruit is tender and beginning to come away from peel, about 4 minutes.Place 1 banana half, cut side up, on each plate, top each with ice cream, warm caramel sauce and pecans.