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Hot Brandied Fruit in Coconut Shells

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  • 3 tbs butter or margarine
  • 1/4 cup brown sugar
  • 1/2 cup pineapple or papaya juice
  • 1/4 cup orange juice
  • 2 tbs fresh grated coconut
  • 8 ounces fresh diced pineapple
  • 1 banana peeled and sliced
  • 1 fresh mango, peeled seeded and diced
  • 1/4 cup brandy
  • 1 1/2 pint vanilla or coconut ice cream
  • 1/4 cup salted roasted peanuts
  • 4 coconut bowls or serving dishes

Melt butter in skillet. add brown sugar. Mix in juice and cook over medium heat and bring to a boil. Lower heat and add fruit and simmer till warm about 5 minutes. Heat brandy in small pan. Ignite. Be careful doing this. When flames dies out, add to fruit and stir in. Looks wonderful when served in a coconut bowl but also pretty in glass dishes. Top with ice cream and chopped nuts. Note: just stir in some coconut extract into vanilla ice cream for a coconut flavor if you cant find real coconut ice cream. Serves 4 and double if desired.

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