Warm Sunshine Platter


·         2tbsp runny honey

·         1tsp cinnamon

·         1 pineapple, cut into long chunks

·         3 bananas, peeled and halved lengthways

For the sauce:

·         170g caster sugar

·         170ml double cream

·         50g lightly salted butter

·         2tbsp dark rum


·         For the fruit, heat a griddle pan to medium. Mix the honey and cinnamon with 1tbsp boiling water and use to coat the pineapple and banana. Griddle for 3 mins on each side until golden, brushing with the honey to glaze. Transfer to a plate.

·         For the sauce, put the sugar and 6tbsp water in a pan and stir over a medium heat until the sugar has dissolved, then boil until golden-brown. Remove from the heat and pour in the cream (be prepared for it to sizzle) and stir in the butter. Add the rum and return to the heat, stirring for a further 3 mins until smooth. Drizzle the sauce over the fruit at the table to serve.


Caribbean fruits in a hot rum sauce. Mmm…


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