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.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Related recipes