| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Caribbean | Caribbean, Light | 1 | servings |
INGREDIENTS
| 1 | lg | Pineapple |
| 8 | tb | Muscavado sugar |
| 1 | tb | Angostura |
| 250 | ml | Double cream |
| 6 | tb | Trinidad rum |
| Orchid flowers to decorate; (optional) |
INSTRUCTIONS
Cut the pineapple lengthways into quarters. Leave the green shoots on. Trim away the core and carefully separate the skin from the flesh, then slice diagonally into chunks. Sprinkle 1 tablespoon of 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 sugar. Simmer over a medium heat stirring continuously for about 2 minutes, until reduced by 1/3. Pour the sauce over the pineapple chunks and decorate with an orchid. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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