| 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.
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