| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Food networ, Food3 |
6 |
servings |
INGREDIENTS
| 3 |
md |
Pineapples |
| 8 |
tb |
Brown sugar |
| 1 |
ts |
Angostura |
| 250 |
ml |
Double cream |
| 6 |
tb |
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.
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