mexican fruit bake & vanilla-tonka nicecream

INGREDIENTS MEXICAN FRUIT BAKE (2 pers.):
2 slices pineapple
1 tbsp rapeseed oil
2 Msp. cinnamon
1 handful peaches, cut into cubes
1/2 kiwi, cut into cubes
1/2 mango, cut into cubes
INGREDIENTS NICECREAM (2 pers.):
2 bananas, frozen in pieces
1 Msp. Bourbon Vanilla
1 Msp. tonka bean, ground

PREPARATION:
For the mexican fruit bake all ingredients except
Place the pineapple slices in an ovenproof dish.
Coat the pineapple slices with a little rapeseed oil and
1 Msp. cinnamon on each slice. The pineapple slices
on a sheet of metal and place them together.
with the fruit loaded oven dish at 180 degrees
Bake Circotherm for approx. 10 minutes. For the Nicecream
Put the frozen banana pieces into a blender.
Add the vanilla and tonka and mix until creamy.
puree. Arrange both quickly and enjoy.