Pineapple chunks with rum punch sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | mediums | Pineapples |
| 8 | tablespoons | Brown sugar |
| 1 | teaspoon | Angostura |
| 250 | millilitres | Double cream |
| 6 | tablespoons | Trinidad rum |
| Orchid flowers to decorate; (optional) | ||
Directions
Cut the pineapples lengthways into quarters. Trim away the core and carefully separate the skin from the flesh, then slice diagonally into chunks. Sprinkle with brown sugar, arrange on a flat oven tray and place under the grill for 4-5 minutes or until sugar browns.
Sauce: Into a small saucepan put the cream, rum, Angostura and remaining brown sugar. Simmer over a medium heat stirring continuously for about 2 minutes. Pour the sauce over the pineapple chunks and decorate with an orchid.
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Carlton Food Network
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