Difficulty:[usr 1]
Peel the pineapple and remove the eyes, quarter and remove the core. Cut into pieces, set aside.
Peel the bananas and cut into medium slices, set aside.
Cut the candied angelica into a brunoise. put the grapes to soak with a little sugar and rum.
Thread bananas and pineapple on mini skewers (2 skewers per person).
Put the butter in a large enough frying pan, when it begins to take on a golden color, put the fruit skewers in the pan, allow to color while stirring, add the sugar, 5 minutes later add the rum and flambé.
Add the raisins and cranberries, leave for another 5 minutes.
Arrange skewers on warm dessert plates, then drizzle with reduced cooking juices.
Accompany with a raspberry coulis.
Recipe and photo by Hubert
