Barbecued tropical fruit with rum sauce

Beautiful tropical summer fruit is caramelised on the grill and is perfect served drizzled with a sweet coconut rum sauce and a scoop of vanilla ice-cream.

  • 20 mins preparation
  • 25 mins cooking
  • Serves 8
  • Print


Rum sauce
  • 270 millilitre can coconut cream
  • 1 cup brown sugar
  • 1/2 cup cream
  • 1/2 cup rum
Barbecued tropical fruit
  • 4 bananas, unpeeled, whole
  • 4 peaches, halved, seeds removed
  • 4 nectarines, halved, seeds removed
  • 1/2 cup caster sugar
  • 1/2 pineapple, peeled, sliced
  • vanilla ice-cream, to serve


Barbecued tropical fruit with rum sauce
  • 1
    Preheat a barbecue grill on high. Barbecue bananas for 8-10 minutes, each side.
  • 2
    RUM SAUCE. Meanwhile, combine all ingredients in a medium saucepan. Stir over low heat until smooth. Increase heat and bring to the boil, then reduce the heat to low and simmer for 10-15 minutes, until thickened slightly. Set aside.
  • 3
    Toss peaches and nectarines in sugar. Barbecue with pineapple for 3-4 minutes each side, until caramelised.
  • 4
    Peel bananas and drizzle with rum sauce. Serve with the other fruits and ice-cream.

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