Peppermint choc bananas

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