2 medium bananas, sliced
1 (16 ounce) can sliced water chestnuts
1 tablespoon olive oil
3 tablespoons rum
3 tablespoons black pepper
1/4 teaspoon salt
1 dash ground black pepper
1 tablespoon orange extract
1 teaspoon curry powder
1 (4 ounce) can french press corn syrup
1 cup fresh pineapple juice
Place bananas in a large, deep saucepan and cover with water. Bring to a boil, stirring constantly, over medium heat. Remove from heat and let cool to room temperature.
Place water chestnuts in a large, deep saucepan and cover with olive oil. Bring to a boil, stirring constantly, over medium heat. Cook until cool but not completely browned, about 5 minutes. Remove from heat and stir in rum, pepper, salt, black pepper, orange extract and curry powder. Pour over fruit.