Hot Brandied Fruit In Coconut Shells
|Firmly packed dark brown sugar||1⁄4 Cup (4 tbs)|
|Papaya juice/Pineapple juice||1⁄2 Cup (8 tbs)|
|Orange juice||1⁄4 Cup (4 tbs)|
|Grated coconut||2 Tablespoon|
|Diced fresh pineapple||8 Ounce|
|Banana||1 , peeled and sliced|
|Mango||1 , peeled, seeded and diced|
|Brandy||1⁄4 Cup (4 tbs)|
|Coconut ice cream/Vanilla ice cream||1 1⁄2 Pint|
|Unsalted roasted peanuts||1⁄4 Cup (4 tbs), coarsely chopped|
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.