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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Found this in Cuisine At Home's Weeknight Menus. I like this because of the feeling that you are eating down on the islands with the nice flowing music and the je ne sait quois attitude. Ingredients:
1/2 cup unsalted butter |
1/2 cup dark brown sugar |
2 tablespoons fresh lime juice (forget that bottled kind) |
2 tablespoons dark rum |
1/2 teaspoon ground allspice |
1/4 teaspoon kosher salt |
2 ripe bananas, sliced into 1-inch chunks |
1 1/2 cups fresh pineapple, diced |
vanilla ice cream |
toasted sweetened coconut |
macadamia nuts, toasted & chopped lightly |
Directions:
1. Melt butter, brown sugar, lime juice, rum and seasonings in a large skilklet over medium low heat.
2. Add bananas and pineapple, saute until tender, but not soft, about 1-2 minutes.(Add the fruit to the butter-sugar mixture. Stir gently with a wooden spoon to coat.).
3. Serve over scoops of ice cream, garnished with coconut and sprinkling of nuts.
4. *Coconut, toasted in a nonstick skillet over medium heat. Cook about 5 minutes, until light brown.**Toast macadamia nuts in the same manner.
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