INGREDIENTS

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)
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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