| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Tessa’s, Tastebuds |
4 |
servings |
INGREDIENTS
| 1 |
md |
Ripe pineapple |
| 2 |
|
Measures dark rum |
| 3 |
tb |
Demerara sugar |
| 2 |
ts |
Black peppercorns |
| 30 |
g |
Unsalted butter; cut into small |
|
|
; pieces (1 oz) |
|
|
Honey ice cream to serve |
|
|
Brandy snap crisps to serve |
INSTRUCTIONS
Peel, core and "eye" the pineapple. Slice into rings. Lightly crack the
peppercorns in a pestle and mortar. Melt the brown sugar and rum together
in a pan until the sugar has dissolved and it makes a sticky sauce. Whisk
in the chilled butter. Add the peppercorns and then the pineapple and cook
gently together tossing the fruit in the buttery sauce until heated
through. Serve in a pretty dish with the ice cream and brandy snap crisps.
Converted by MC_Buster.
Per serving: 61 Calories (kcal); 6g Total Fat; (85% calories from fat);
trace Protein; 2g Carbohydrate; 16mg Cholesterol; 2mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.
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