Peppermint choc bananas
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