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Ingredientes
- 4 x Bananas
- 1/2 med Fresh ripe pineapple
- 4 Tbsp. Mincemeat, (preferably home-made)
- 1 ounce Flaked almonds
- 1 ounce Brown sugar
- 1 x Squeeze fresh lemon juice
- 1/2 ounce Unsalted butter, melted
- 1/2 fl ounce Dark rum
- 12 sht fresh filo pastry
- 1 ounce Unsalted butter
- 4 ounce Dark bitter chocolate
- 7 fl ounce Double cream
- 2 fl ounce Rum
- 6 ounce Icing sugar
Direcciones
- Peel and core the pineapple and cut into small cubes. Put into a mixing bowl and add in the brown sugar. Brown the flaked almonds and either spread out on a tray under the grill or possibly heat in the oven for 2-3 min till golden brown.
- Peel and slice the bananas and squeeze the lemon juice over the banana slices. Turn them around in it to prevent discoloration and freshen the flavour.
- Add in the bananas, almonds, mincemeat and rum to the pineapple in the mixing bowl and stir well. Check the flavour and add in a little more lemon juice if needed.
- Brush 6 sheets of filo with the melted butter and arrange overlapping each other on the work surface - 3 sheets across and 2 sheets deep.
- Repeat with the second 6 sheets and lay on top, making a double thickness rectangle.
- Put the fruit mix on the side nearest to you 1 inch from each edge and 2 inches from the bottom. Fold the two sides over the filling and roll up the filo from the side nearest to you to create a cylinder that totally encases the fruit.
- Brush with the remaining butter and dredge with icing sugar. Lift carefully on to a flat baking sheet and bake at 200C/gas 6 for 15-20 min till crisp and golden. Trim of the ends, cut into diagonal slices and serve warm.
- For the sauce, place the butter, chocolate and cream together in a double boiler or possibly a bowl over a pan of hot water. Heat till melted.
- Add in the rum, sieve the icing sugar and gradually beat into the sauce.
- Remove from the heat, taste and add in more rum if necessary. The sauce will be dark and glossy. Serve hot.
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