This combination is lovely on its own. It becomes stunning when served with pancakes, crepes, tulipes, or on a cake base.
- Melt the butter in a large non-stick frying pan. Add the sliced pineapple and cook for approximately 4 minutes over low heat until slightly browned. Turn occasionally while cooking.
- Add the mango and bananas to the pan and cook a further 1 minute. Turning regularly.
- Stir in the maple syrup, cinnamon and rum and cook for approximately 2 more minutes. The sauce should start to thicken.
- Serve immediately with a little natural vanilla ice cream or low-fat natural yogurt.
A perfect dessert or cereal topper on its own, but it is ideal with pancakes or pound cake.
Use a package of prepared fresh pineapple slices.
You can also serve fruit salad accompanied of whipped cream, or vanilla ice cream.
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