MANGO-BANANA GRATIN

"Broiling is the quickest way to cook fruit, and the fast, intense heat also caramelizes the fruit's exterior. When choosing a mango, look for one that is unblemished and yields slightly to pressure. Bananas are at their best when they are completely yellow, with just a few brownish spots beginning to appear. After that, they become very sweet, but too mushy to remain firm during broiling. Other tropical fruits, such as papayas or pineapple, also taste wonderful prepared in this manner."

2 tablespoons unsalted butter, melted, divided use
2 large, firm bananas, peeled and sliced
1 large mango, peeled and sliced about 1/4 inch thick
2 tablespoons lime juice
1/4 cup firmly packed light brown sugar
3/4 teaspoon ground allspice
1/4 cup sweetened shredded coconut

Preheat the broiler. Lightly brush 4 broiler-proof gratin dishes or 1 broiler-proof platter with about 1/2 tablespoon of the butter.

Arrange the banana and mango slices, overlapping, on the dishes or platter and drizzle with the lime juice.

In a small bowl, stir together the brown sugar and allspice; sprinkle evenly over the fruit. Drizzle the remaining 1 1/2 tablespoons butter over the fruit.

Broil for about 2 minutes, until the sugar is melted and bubbly and the fruit is golden.

Sprinkle with the coconut and broil for about 30 seconds longer, until lightly toasted. Serve immediately.

Servings: 4
Source: Short & Sweet: Sophisticated Desserts in No Time at All by Melanie Barnard