Pineapple With Rum And A Punch Cream
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Caribbean | Caribbean, Light | 1 | Servings |
INGREDIENTS
| 1 | Pineapple | |
| 8 | T | Muscavado sugar |
| 1 | T | Angostura |
| 250 | Double cream | |
| 6 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 6
Calories From Fat: 0
Sodium: <1mg
Carbohydrates: 1g