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1
Peel and core the pineapple and cut into small cubes.
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2
Put into a mixing bowl and add in the brown sugar.
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3
Brown the flaked almonds and either spread out on a tray under the grill or possibly heat in the oven for 2-3 min till golden brown.
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4
Peel and slice the bananas and squeeze the lemon juice over the banana slices.
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5
Turn them around in it to prevent discoloration and freshen the flavour.
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6
Add in the bananas, almonds, mincemeat and rum to the pineapple in the mixing bowl and stir well.
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7
Check the flavour and add in a little more lemon juice if needed.
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8
Brush 6 sheets of filo with the melted butter and arrange overlapping each other on the work surface - 3 sheets across and 2 sheets deep.
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9
Repeat with the second 6 sheets and lay on top, making a double thickness rectangle.
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10
Put the fruit mix on the side nearest to you 1 inch from each edge and 2 inches from the bottom.
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11
Fold the two sides over the filling and roll up the filo from the side nearest to you to create a cylinder that totally encases the fruit.
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12
Brush with the remaining butter and dredge with icing sugar.
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13
Lift carefully on to a flat baking sheet and bake at 200C/gas 6 for 15-20 min till crisp and golden.
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14
Trim of the ends, cut into diagonal slices and serve warm.
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15
For the sauce, place the butter, chocolate and cream together in a double boiler or possibly a bowl over a pan of hot water.
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16
Heat till melted.
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17
Add in the rum, sieve the icing sugar and gradually beat into the sauce.
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18
Remove from the heat, taste and add in more rum if necessary.
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19
The sauce will be dark and glossy.
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20
Serve hot.
