| 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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