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1
Stir together rum, boiling-hot water, and vanilla.
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2
Cook sugar in a 3-quart heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden.
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3
Cook caramel without stirring, swirling pan, until deep golden.
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4
Remove pan from heat and carefully stir in rum mixture (caramel will harden and steam vigorously).
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5
(Pan is removed from the flame to prevent alcohol from igniting.
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6
If it does ignite, simply allow flames to burn out on their own.)
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7
Simmer sauce until smooth.
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8
Remove pan from heat and when bubbling subsides stir in butter.
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9
Cool sauce to room temperature.
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10
Prepare grill for cooking.
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11
Standing mango upright, cut 1 lengthwise slice from each broad side of mango (be careful because peeled mango is slippery) and discard pit.
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12
Cut each papaya half lengthwise into thirds.
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13
Standing pineapple upright, cut lengthwise into 1/2-inch-thick slices.
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14
Halve bananas lengthwise.
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15
Sprinkle all fruit lightly on 1 side with chili powder.
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16
Grill fruit on a well-oiled rack set 5 to 6 inches over glowing coals until grill marks form, about 1 minute.
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17
Turn fruit over and grill 1 minute more.
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18
Transfer to a cutting board and slice into decorative pieces.
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19
Coarsely chop three fourths of brittle, reserving remainder for garnish.
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20
Put 3 scoops ice cream into each of 8 dishes and top with grilled fruit and sauce.
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21
Sprinkle splits with chopped brittle and garnish with larger pieces of brittle and coconut.
