3 firm
bananas
1/2 cup margarine, melted
1/2 cup brown sugar
dash cinnamon
6 thin slices pineapple, fresh or canned
1/2 to 1 tsp. rum extract or 2 Tbsp. dark rum
6 large scoops vanilla ice cream
Cook bananas in peel on gas grill over medium-high flame 5 to 7
minutes per side (until peel is dark brown).
Combine
margarine, brown sugar, pineapple and cinnamon; stir until syrupy.
Add
peeled, cooked bananas cut in fourths, and pineapple slices. Baste
in syrup, turning until fruit is glazed. Add rum extract or rum.
Place
a pineapple slice in each bowl; top with scoop of ice cream and
banana sauce. Makes 6 servings.
