Pineapple with rum and a punch cream
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Pineapple |
| 8 | tablespoons | Muscavado sugar |
| 1 | tablespoon | Angostura |
| 250 | millilitres | Double cream |
| 6 | tablespoons | Trinidad rum |
| Orchid flowers to decorate; (optional) | ||
Directions
Cut the pineapple lengthways into quarters. Leave the green shoots on. Trim away the core and carefully separate the skin from the flesh, then slice diagonally into chunks.
Sprinkle 1 tablespoon of 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 sugar.
Simmer over a medium heat stirring continuously for about 2 minutes, until reduced by ⅓.
Pour the sauce over the pineapple chunks and decorate with an orchid.
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