CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	Caribbean	Caribbean, Light	1	servings

INGREDIENTS

1	lg	Pineapple
8	tb	Muscavado sugar
1	tb	Angostura
250	ml	Double cream
6	tb	Trinidad rum
		Orchid flowers to decorate; (optional)

INSTRUCTIONS

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 1/3.
Pour the sauce over the pineapple chunks and decorate with an orchid.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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John Piper