Pineapple stack with brandy sauce

Recipe from: 5/6/2004 12:00:00 AM

Ingredients 17
Servings 4
Time

Ingredients

  • 1
    medium-size pineapple, peeled and sliced
  • 30
    g
    butter
  • 10
    ml
    brown sugar
  • TOPPING
  • 190
    ml
    glacé fruit
  • 40
    ml
    pine nuts
  • 40
    ml
    brown sugar
  • 40
    ml
    brandy
  • 2
    ml
    cinnamon
  • 5
    ml
    grated lemon rind
  • BRANDY SAUCE
  • 15
    ml
    cornflour
  • 30
    ml
    sugar
  • 125
    ml
    milk
  • 125
    ml
    cream
  • 5
    ml
    butter
  • 40
    ml
    brandy
 

Method

 
Core the pineapple slices and arrange them in a greased oven pan.
Melt the butter in a saucepan, stir in the sugar and brush the pineapple slices with the mixture.
Place the fruit under an oven grill and heat for about five minutes or until caramelised.
Transfer the pineapple slices to a serving platter.
TOPPING
Combine the fruit, pine nuts, sugar, brandy, cinnamon and lemon rind. Cover and stand for about eight hours.
BRANDY SAUCE
Blend the cornflour and sugar in a saucepan and gradually stir in the milk.
Add the cream and butter and slowly bring the mixture to the boil, stirring continuously.
Remove from the heat as soon as the sauce thickens. Stir in the brandy.
TO SERVE
Stack the pineapple slices on individual plates, sprinkle with the topping and serve with the sauce.
 

Read more on: sauté  |  fruit
 

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