| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jamaican |
Schwartz, Schwartz1 |
4 |
servings |
INGREDIENTS
| 200 |
ml |
Orange juice; (7 fl. oz.) |
| 3 |
tb |
Jamaican rum |
| 2 |
ts |
Honey |
| 1 |
ts |
Schwartz Ground Ginger |
| 1/4 |
ts |
Schwartz Ground Allspice |
| 1 |
sm |
Pineapple; peeled, cut into 4 |
|
|
; slices |
| 2 |
|
Bananas; each cut into 4 |
| 2 |
tb |
Lemon juice |
| 1 |
ts |
Arrowroot |
| 1 |
tb |
Soft brown sugar |
INSTRUCTIONS
Heat the orange juice, rum, honey and spices in a large frying pan.
Halve the pineapple slices and add to the pan. Cover and simmer for 5
minutes.
Meanwhile, sprinkle the bananas with the lemon juice. Transfer the
pineapple, reserving the juice, to a heatproof serving dish and add
the bananas. Blend the arrowroot with the reserved lemon juice and
add to the orange juice. Bring to the boil, stirring until thickened
and pour over the fruit.
Sprinkle over the sugar and place under a pre-heated grill until
beginning to caramelise.
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