Difficulty: 
[1]
Peel the pineapple, remove the eyes, quarter it, and core. Cut into bite-sized pieces and set aside.
Peel the bananas and slice into medium rounds; set aside.
Finely dice the candied angelica into brunoise. Soak the currants and cranberries in a little sugar and rum.
Thread the banana slices and pineapple pieces onto mini skewers (2 per person).
Melt the butter in a large skillet. Once it turns golden, add the fruit skewers. Sauté until colored, stirring occasionally. Sprinkle with sugar, and after 5 minutes, add the rum and flambé.
Stir in the soaked currants and cranberries, and cook for another 5 minutes.
Arrange the skewers on warm dessert plates, drizzle with the reduced pan juices, and serve with raspberry coulis on the side.
Recipe and photo by Hubert, experienced chef specializing in tropical desserts
