Banana, Pineapple And Mincemeat Strudel With Chocolate Ru

Here are four differences between deceit and honesty in our hearts: One, a deceitful heart doesn’t know its sins because it doesn’t want to know. But an honest heart is saying, “I’m listening. I’m open.” Two, a deceitful heart is more alert to how a sermon applies to someone else. But an honest heart is too concerned about itself to be busy with other people’s weaknesses. Three, a deceitful heart, when it isn’t growing, blames its inertia on hardship or its church or even on God Himself. But an honest heart says, “I need to get in gear.” Four, a deceitful heart delays response: “I’ll get around to it. But I just can’t right now.” An honest heart puts God first: “Lord, whatever You want, even right now.”

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy			1	Servings

INGREDIENTS

4		Bananas
1/2		Fresh ripe pineapple
4	T	Mincemeat, preferably
		home-made
1	oz	Flaked almonds
1	oz	Brown sugar
1		Squeeze fresh lemon juice
1/2	oz	Unsalted butter, melted
1/2		Dark rum
12		Sheets fresh filo pastry
1	oz	Unsalted butter
4	oz	Dark bitter chocolate
7		Double cream
2		Rum
6	oz	Icing sugar

INSTRUCTIONS

Peel and core the pineapple and cut into small cubes. Put into a
mixing bowl and add the brown sugar. Brown the flaked almonds and
either spread out on a tray under the grill or heat in the oven for
2-3 minutes until golden.  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 the bananas, almonds,
mincemeat and rum to the pineapple in the  mixing bowl and stir well.
Check the flavour and add 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 mixture 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 form
a  cylinder which 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  minutes until crisp and golden
brown. Trim of the ends, cut into  diagonal slices and serve hot.  For
the sauce, place the butter, chocolate and cream together in a  double
boiler or a bowl over a pan of warm water. Heat until melted.  Add the
rum, sieve the icing sugar and gradually beat into the sauce.  Remove
from the heat, taste and add more rum if necessary. The sauce  will be
dark and glossy. Serve warm.  ]]]]]]  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 833 Calories From Fat: 316 Total Fat: 36g Cholesterol: 91.4mg Sodium: 17.3mg Potassium: 1737.7mg Carbohydrates: 135.6g Fiber: 12.3g Sugar: 85.3g Protein: 5.5g

[Esther Edwards Burr at the death of her husband Aaron said], “Had not God supported me by these two considerations: first, by showing the right he has to his own creatures, to dispose of them when and in what manner he pleases; and secondly, by enabling me to follow him beyond the grave, into the eternal world, and there to view him in unspeakable glory and happiness, freed from all sin and sorrow; I should, long before this, have been sunk among the dead, and been covered with the clods of the valley- God has side ends in all that he doth. This thing did not come upon me by chance; and I rejoice that I am in the hands of such a God.”

Edna Gerstner