| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Food networ, Food3 | 6 | Servings | |
INGREDIENTS
| 3 | Pineapples | |
| 8 | T | Brown sugar |
| 1 | t | Angostura |
| 250 | Double cream | |
| 6 | T | Trinidad rum |
| Orchid flowers to decorate | ||
| optional |
INSTRUCTIONS
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. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 70
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 5.1mg
Potassium: 24.4mg
Carbohydrates: 18g
Fiber: 0g
Sugar: 17.8g
Protein: <1g