|Sugarloaf pineapple||1 Large|
|Banana||1 , peeled and thinly sliced|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Amber rum||1⁄3 Cup (5.33 tbs)|
Cut top from pineapple and remove pulp from inside the top.
Reserve leafy top.
With a grapefruit knife, remove the core and pulp from the pineapple, being careful to leave a 1/4 inch layer of flesh inside the rind to keep juice in during baking.
Dice the pineapple pulp and mix with banana and brown sugar in a bowl.
Warm rum, ignite it, and, when the flame subsides, pour over fruit mixture.
Fill pineapple shell with fruit; replace top, moisten with water, and wrap in foil.
Secure top with a few wooden picks.
Set upright in oven in a deep casserole.
Bake at 350Â°F 25 minutes.
Remove foil and serve hot.