Hot Brandied Fruit In Coconut Shells Recipe
Ingredients
| Butter | 3 Tablespoon | |
| Firmly packed brown sugar | 1/4 Cup (16 tbs) | |
| 1/2 cup papaya or pineapple juice | ||
| Orange juice | 1/4 Cup (16 tbs) | |
| Coconut | 2 Tablespoon, grated | |
| Pineapple | 8 Ounce, diced | |
| 1 banana, peeled and sliced | ||
| Seed | 1 , peeled | |
| Brandy | 1/4 Cup (16 tbs) | |
| 1 1/2 pints coconut or vanilla ice cream | ||
| 1/4 cup unsalted roasted peanuts, coarsely chopped | ||
Directions
Melt the butter over low heat in a heavy pan.
Add the brown sugar and stir until dissolved.
Mix in the juices, raise the heat, and bring to a boil.
Lower the heat, add the fruit, and simmer until the fruit is warmed through, about 3 to 5 minutes.
Heat brandy in a small pan and ignite.
When flames die out, stir brandy into fruit sauce.
Pour hot Sari-Saring into 4 dessert bowls or coconut shells.
Top with ice cream and chopped nuts.
Add the brown sugar and stir until dissolved.
Mix in the juices, raise the heat, and bring to a boil.
Lower the heat, add the fruit, and simmer until the fruit is warmed through, about 3 to 5 minutes.
Heat brandy in a small pan and ignite.
When flames die out, stir brandy into fruit sauce.
Pour hot Sari-Saring into 4 dessert bowls or coconut shells.
Top with ice cream and chopped nuts.
Chef
