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Grilled Pineapple And Bananas With Mango Sorbet

3 small pineapples
1/2 cup brown sugar
1/4 teaspoon or more cinnamon
1 pinch nutmeg
3 large bananas, (ripe but firm)
6 scoops mango sorbet

Cut pineapples in half lengthwise, leaving top with leaves attached
if you wish to serve it the pineapple shell. Remove most of the
pineapple from the halves, in one piece if possible, using a paring
knife and grapefruit knife. Cut the pineapple inside piece in half
lengthwise and cut out the core. Cut in half lengthwise again and
then cut each piece into 2. (You should end up with about 8 long
slices from each pineapple.)

In a small bowl, combine brown sugar with cinnamon and nutmeg.
Toss half this mixture with the pineapple. Peel bananas just before
cooking, cut in half crosswise and lengthwise. Toss with remaining
sugar. Barbecue pineapple or broil until browned and partially
cooked, about 8 to 10 minutes. Cook bananas until browned, about
5 minutes. Serve "sticks" of pineapple and bananas in pineapple
shells with a scoop of sorbet.

NOTES : Makes 6 servings.

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