Try this rum-roasted pineapple dessert, then check out our pineapple upside-down cake, rum and pineapple upside-down puddings and rum cake.
*This recipe is gluten-free according to industry standards
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Ingredients
- pineapple 1 small, peeled and eyes removed
- caster sugar 150g
- butter 75g
- double cream 100ml
- rum 3 tbsp
- vanilla ice cream to serve
Method
-
Step 1
Cut the pineapple into quarters lengthways, and cut out the core from each piece.
-
Step 2
Put the sugar in a frying pan and heat gently, swirling the pan until it is dissolved. Turn up the heat and cook until the caramel is the colour of a rusty penny. Carefully add the butter and swirl until fully dissolved. Add the pineapple and cook for 10-15 minutes, turning, until softened and glazed.
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Step 3
Put the pineapple onto serving plates and add the double cream and rum to the pan. Heat together and spoon over the pineapple. Serve with vanilla ice cream.
Nutritional Information
- Kcals 496
- Fat 29.1g
- Saturates 18.1g
- Carbs 50g
- Sugars 50g
- Fibre 2g
- Protein 1g
- Salt 0.3g