The sunny flavour of two of the best-loved tropical fruits is enhanced by the potent sweetness of hot rum for an easy, aromatic dessert, cooled with whipped cream or ice cream.
ingredients
serves: 4
1 pineapple, about
1 3/4 pound
2 tablespoons sweet butter
1/3 cup brown sugar
3 large, ripe, firm bananas
4 tablespoons rum
to serve:
whipped cream or ice cream
method
1. Peel the pineapple, cut it in half lengthways and remove and discard the centre core. Cut each half across into eight slices, reserving any juice.
2. Melt the butter and sugar in a large, stainless-steel or enamel skillet, over a moderate heat.
3. Peel the bananas, cut them in half widthways, then lengthways.
4. Add the pineapple to the hot butter and sugar and cook over a fairly high heat for 1 - 2 minutes, then add the bananas and cook for another 2 - 3 minutes, until heated through.
5. Pour the rum into the skillet, heat it for a few seconds, then stand well back and set it alight with a match. Allow the rum to burn, shaking the pan very gently, until the flames die down. Pour any reserved pineapple juice into the pan and continue to heat the fruit for 1 minute.
6. Transfer the flambeed fruit onto individual dishes, and serve with whipped cream or ice cream.
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