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Pineapple Chunks With Rum Punch Sauce
Ingredients
- 3 med Pineapples
- 8 Tbsp. Brown sugar
- 1 tsp Angostura
- 250 ml Double cream
- 6 Tbsp. Trinidad rum
- Orchid flowers to decorate, (optional)
Directions
- 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 min or possibly till 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 min. Pour the sauce over the pineapple chunks and decorate with an orchid.
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