1 small banana, peeled

1 tablespoon (15 ml) brown sugar

1 tablespoon (15 ml) dark rum

1 tablespoon (15 ml) 35% cream

Preheat the grill, setting the burners to medium.

On a double layer aluminum sheet, place the banana and sprinkle with the brown sugar. Close the foil, leaving an opening and pour in the rum and cream. Close to seal the papillote. Cook for about 10 minutes on the grill.

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