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Caramelised pineapple with citrus cream

Recipe from: 1/1/2001 12:00:00 AM
Ingredients 7
Servings 4


  • 250
  • 1
    orange, grated rind and juice
  • 1
    large pineapple, peeled
  • 40
  • 60
    treacle or caramel
  • brown sugar
  • 30
    brandy or rum (optional)


1. Whisk the cream, rind and orange juice together in a bowl. Cover and refrigerate. 2. Core pineapple and cut into 1 cm thick rounds. Halve each round. 3. Melt butter in a large frying pan and add half the sugar and the pineapple slices. Cook over high heat for five minutes or until the pineapple begins to brown and the sugar caramelises. Sprinkle the pineapple with the remaining sugar, turn over and cook until browned. 4. Place pineapple on four plates Add brandy to caramelised juices and blend. Cook for a couple of minutes, then pour over pineapple. Serve immediately with the citrus cream.

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