| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Desserts | 4 | Servings | ||
INGREDIENTS
| 1 | md | Pineapple, with green leaves |
| 1/4 | c | Dark rum or apple juice |
| 1 | ts | Ground ginger |
| 1/4 | c | Shredded coconut, toasted if desired |
INSTRUCTIONS
Cut pineapple lengthwise into fourths; remove core. Cut along curved edges to loosen pineapple from rind without cutting rind. Cut fruit in rind crosswise into 3/4-inch slices; then cut lengthwise down center of slices, leaving the cut fruit in the rind shell. Mix rum and ginger; spoon over pineapple. Cover and refrigerate at least 4 hours. Sprinkle with coconut. Garnish with strawberries and mint leaves if desired. Recipe by: Betty Crocker Posted to MC-Recipe Digest V1 #527 by Daphne <djoyce@voyager.net> on Mar 20, 1997
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