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Date Posted: 03:31:04 10/25/02 Fri
Author: s
Subject: Trader Vic's Kona Ice Cream

1 large scoop of vanilla or cocnut ice cream
pineapple rings
1 banana
shredded coconut meat
1 tablespoon pineapple apricot jam
1 1/2 tablespoons light rum
1 teaspoon dark rum

for each serving: put 1 large scoop of vanilla or coconut ice cream
into a
large sherbet glass. Halve 2 fresh or canned pineapple ring slices and
arrange around the base of ice cream. Cut half of a banana in half,
lengthwise, and place pieces against two sides of the ice cream.
Sprinkle
with shredded coconut. Place in a small saucepan 1 Tbsp
pineapple-apricot
jam, 1-1/2 Tbsp light rum, and 1-1/2 tsp dark rum. Heat to warm,
ignite,
and spoon the flaming liquid high over jam until flames die. Stir jam
and
remaining liquid in pan together, ladle over ice cream, and serve
immediately.

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