Rummy baked pineapple

Recipe from: 3/1/1992 12:00:00 AM
Ingredients 5
Servings 1


Serving Change
  • 4
    small pineapples
  • 375
    dark rum
  • 300
    castor sugar
  • 1
    piece fresh ginger, peeled and sliced
  • fresh cream to serve


1. Halve pineapples and loosen flesh all around with a grapefruit knife. Scoop flesh out, remove core and discard; cube pineapple flesh and set aside. 2. Combine remaining ingredients into a glass bowl. Stir until sugar has dissolved. Cover tightly with plastic wrap. Cook at 100 percent for 2 minutes in a 650-700 watt oven. Prick plastic to release steam. 3. Remove from oven and uncover. Strain syrup through a fine sieve. Pour over reserved pineapple chunks, cover tightly with plastic wrap and cook for 12 to 15 minutes. Prick to release steam. 4. Remove from oven and uncover. Serve chunks piled up in pineapple halves with whipped fresh cream on the side.

Read more on: fruit  |  microwave


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