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Add a photoRaciónes: 6
Ingredientes
- 3 med Pineapples
- 8 Tbsp. Brown sugar
- 1 tsp Angostura
- 250 ml Double cream
- 6 Tbsp. Trinidad rum
- Â Â Orchid flowers to decorate, (optional)
Direcciones
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 82g | |
| Recipe makes 6 servings | |
| Calories 163 | |
| Calories from Fat 72 | 44% |
| Total Fat 8.19g | 10% |
| Saturated Fat 5.08g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 22mg | 1% |
| Potassium 99mg | 3% |
| Total Carbs 22.34g | 6% |
| Dietary Fiber 0.3g | 1% |
| Sugars 19.96g | 13% |
| Protein 1.28g | 2% |
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