Grilled Pineapple And Bananas With Mango Sorbet

God delights far more in His mercy than in His wrath. So in order to show the priority of His mercy, He must place it against the backdrop of His wrath. How could God’s mercy appear fully as His great mercy unless it was extended to people who were under His wrath and therefore could only ask for mercy? It would be impossible for them to share with God the delight He has in His mercy unless they saw clearly the awfulness of the almighty wrath from which His mercy delivers them.

Daniel Fuller

CATEGORY	CUISINE	TAG	YIELD
		Stern1	1	Servings

INGREDIENTS

3		Pineapples
1/2	c	Brown sugar
1/4	t	Or more cinnamon
1	pn	Nutmeg
3		Bananas, ripe but firm 3
6		Scoops mango sorbet

INSTRUCTIONS

Cut pineapples in half lengthwise, leaving top with leaves attached  if
you wish to serve it the pineapple shell. Remove most of the  pineapple
from the halves, in one piece if possible, using a paring  knife and
grapefruit knife. Cut the pineapple inside piece in half  lengthwise
and cut out the core. Cut in half lengthwise again and  then cut each
piece into 2. (You should end up with about 8 long  slices from each
pineapple.)  In a small bowl, combine brown sugar with cinnamon and
nutmeg. Toss  half this mixture with the pineapple.  Peel bananas just
before cooking, cut in half crosswise and  lengthwise. Toss with
remaining sugar.  Barbecue pineapple or broil until browned and
partially cooked, about  8 to 10 minutes. Cook bananas until browned,
about 5 minutes.  Serve "sticks" of pineapple and bananas in pineapple
shells with a  scoop of sorbet. NOTE: If you are not serving it in the
shells, buy  the pineapple already peeled and cored. It can be cut into
rounds or  sticks. NOTES : Makes 6 servings.  Converted by MM_Buster
v2.0l.  Posted to MM-Recipes Digest  by alan@atoc.demon.co.uk on Aug
10, 1999

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