Barbecued Pineapple With Banana Ice Cream Recipe

• 75 gm light muscovado sugar plus 2 tbsp
• 2 Tbsp. lowfat milk
• 25 gm butter
• 3 lrg ripe bananas minced
• 5 Tbsp. dark rum
• 300 x mi double cream lightly whipped
• 1 lrg pineapple

1. Heat 75g sugar the lowfat milk and butter in a small saucepan and cook for 3 min.
2. Tip into a liquidiser with the bananas and 2 tbsp rum.
3. Puree till smooth fold into the whipped cream then tip into a freezer container cover and freeze for about 4 hrs whisking every hour.
4. Alternatively churn in an icecream machine following the manufacturers instructions.
5. Cut the leaves and base off the pineapple.
6. Stand it upright then cut off the husk/peel (and "eyes") in long strips using downward strokes.
7. Cut into 6 thick rings and remove the core with an apple corer or possibly small knife.
8. Place each ring on a square of doubled foil sprinkle 2tbsp sugar and 3tbsp rum over them then make foil parcels.
9. Barbecue for 10 to 15 min till piping warm.
10. Open and serve with the ice cream.
11. Serves 4

sugar, milk, butter, bananas, dark rum, cream lightly whipped, pineapple

Taken from cookeatshare.com/recipes/barbecued-pineapple-with-banana-ice-cream-78649 (may not work)