Pep­per­mint choc ba­nanas

YOU Best Recipes: Braai - - Contents -

2 pineap­ples

125 ml (½ c) des­ic­cated co­conut 5 ml (1 t) curry pow­der

125 ml (½ c) treacle sugar

60 ml (¼ c) rum ice cream to serve 1 Peel the pineap­ples but keep the tops in place. Cut length­ways into quar­ters.

2 Toast the co­conut in a dry pan un­til lightly browned. Mix the curry pow­der, treacle sugar and rum and soak the pineap­ple quar­ters in the mix­ture for 30 min­utes.

3 Braai the pineap­ples over mod­er­ate coals for 10 min­utes or un­til browned.

4 Serve the pineap­ple quar­ters with ice cream.

SERVES 8 Prepa­ra­tion

10 min Mar­i­nat­ing 30 min Braaiing 10 min

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