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Tropical Fruit Splits with Rum Sauce and Chile-Macadamia Brittle Recipe

Tropical Fruit Splits with Rum Sauce and Chile-Macadamia Brittle Recipe

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Tropical Fruit Splits with Rum Sauce and Chile-Macadamia Brittle

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Ingredients:

Serving

1/2 cup dark rum
1/4 cup boiling-hot water
1 tsp vanilla
2 cups sugar
1 tbsp unsalted butter
1 firm-ripe mango, peeled
1 papaya, peeled, halved, and seeded
1/2 fresh pineapple, peeled and cored
12 small ripe finger bananas or 6 small regular bananas
1 tbsp chili powder
chile-macadamia brittle
3 pints premium vanilla ice cream
garnish: toasted fresh coconut shavings

Directions:

Make sauce: Stir together rum, boiling-hot water, and vanilla. Cook sugar in a 3-quart heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden. Cook caramel without stirring, swirling pan, until deep golden. Remove pan from heat and carefully stir in rum mixture (caramel will harden and steam vigorously). (Pan is removed from the flame to prevent alcohol from igniting. If it does ignite, simply allow flames to burn out on their own.) Simmer sauce until smooth. Remove pan from heat and when bubbling subsides stir in butter. Cool sauce to room temperature.
Grill fruit: Prepare grill for cooking. Standing mango upright, cut 1 lengthwise slice from each broad side of mango (be careful because peeled mango is slippery) and discard pit.
Cut each papaya half lengthwise into thirds.
Standing pineapple upright, cut lengthwise into 1/2-inch-thick slices.
Halve bananas lengthwise. Sprinkle all fruit lightly on 1 side with chili powder.
Grill fruit on a well-oiled rack set 5 to 6 inches over glowing coals until grill marks form, about 1 minute. Turn fruit over and grill 1 minute more. Transfer to a cutting board and slice into decorative pieces.
Coarsely chop three fourths of brittle, reserving remainder for garnish.
Put 3 scoops ice cream into each of 8 dishes and top with grilled fruit and sauce. Sprinkle splits with chopped brittle and garnish with larger pieces of brittle and coconut.
Cooks' note: ·Rum sauce may be made 2 days ahead and chilled, covered. If sauce is too thick, bring to room temperature.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	431.13 Kcal (1805 kJ)
Calories from fat	157.93 Kcal
		% Daily Value*
Total Fat	17.55g	27%
Cholesterol	106.73mg	36%
Sodium	94.06mg	4%
Potassium	129.87mg	3%
Total Carbs	58.81g	20%
Sugars	54.96g	220%
Dietary Fiber	1.6g	6%
Protein	4.13g	8%
Vitamin C	27.2mg	45%
Iron	0.2mg	1%
Calcium	136.1mg	14%

Amount Per 100 g
Calories	146 Kcal (611 kJ)
Calories from fat	53.48 Kcal
		% Daily Value*
Total Fat	5.94g	27%
Cholesterol	36.15mg	36%
Sodium	31.85mg	4%
Potassium	43.98mg	3%
Total Carbs	19.91g	20%
Sugars	18.61g	220%
Dietary Fiber	0.54g	6%
Protein	1.4g	8%
Vitamin C	9.2mg	45%
Iron	0.1mg	1%
Calcium	46.1mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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