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Caramelised pineapple dessert with rum and whipped cream. You can also add this to yogurt, ice cream, or use it as the base for other desserts such as pineapple tarte tatin.
1. Add the castor sugar to a small frying pan on a medium heat, and fry until the sugar starts to melt. Once the sugar has melted, gently stir the caramel sauce until its a golden brown.
2. Turn down the heat, and slowly add the juice from the pineapple stirring well.
3. Once the juice has been thoroughly incorporated into the sauce, add the pineapple, add the rum, turn up the heat and flambe off the alcohol.
4. Whip the double cream until firm, then plate the pineapple with the caramel sauce and a quinnell of double cream.
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