INGREDIENTS

INSTRUCTIONS

CHOCOLATE RUM SAUCE
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.
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