2 ripe but firm bananas, peeled, halved lengthwise
4 wedges (1½ inches thick) cored fresh ripe pineapple
½ cup dark rum
¼ teaspoon ground allspice
1 tablespoon dark brown sugar
8 small (¼ cup) scoops low-fat chocolate ice cream
Heat a large nonstick skillet over medium-high heat until hot. Coat with cooking spray. Add bananas in one layer; cook 30 to 40 seconds per side or until well browned. Transfer to four serving plates; set aside. Add pineapple to same skillet; cook 1 minute per side or until golden brown and hot. Transfer to serving plates. Reduce heat under the skillet to low and add rum and allspice. Cook until mixture reduces by half, about 30 seconds, stirring constantly. Drizzle mixture over fruit; top with brown sugar. Serve with ice cream.
Leave the fruit in the pan long enough for the fruit to darken—you want the natural sugar inside to come out. You’ll scoop it all back up again by deglazing the pan with the rum.
This dish works anytime of year you can obtain the fruit but we like it best in winter. Rather than wedges, you may cut cored fresh pineapple into four 1½-inch-thick rings. Sweet ground cinnamon substitutes well for the allspice—use twice as much cinnamon as allspice.
Fat Calories: 45.00 g
Total Fat: 5.00 g
Sat. Fat: 2.50 g
Cholesterol: 15.00 mg
Total Carbohydrate: 35.00 g
Fiber: 1.90 g
Sugars: 21.60 g
Protein: 1.20 g