Mexican Barbeque Sauce

In a medium pan, over low heat, melt the butter and then stir in the brown and white sugars. Continue to stir until the sugars have dissolved. Then add the bananas and pineapple chunks and carefully turn them until they are well coated with the sugar/butter mixture. Then, turn up the heat to high and leave until bubbling. Pour in the rum and quickly set fire to the mixture. Serve this dessert over vanilla ice cream, while still flaming!!!