Gingered pineapple

Yield: 4 Servings

Measure Ingredient
1 medium Pineapple, with green leaves
¼ cup Dark rum or apple juice
1 teaspoon Ground ginger
¼ cup Shredded coconut, toasted if desired

Cut pineapple lengthwise into fourths; remove core. Cut along curved edges to loosen pineapple from rind without cutting rind. Cut fruit in rind crosswise into ¾-inch slices; then cut lengthwise down center of slices, leaving the cut fruit in the rind shell. Mix rum and ginger; spoon over pineapple. Cover and refrigerate at least 4 hours. Sprinkle with coconut.

Garnish with strawberries and mint leaves if desired.

Recipe by: Betty Crocker Posted to MC-Recipe Digest V1 #527 by Daphne <djoyce@...> on Mar 20, 1997

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