Pineapple Rum Baskets
A community recipe by ChrisRSANot tested or verified by Nigella.com
Print me
Preheat your oven to 350F/180C/GAS4 Cut the skin off of your pineapples and cut the pineapples into rings, choose the thickness you prefer, mine are about 2,5cm. With a sharp knife make one hole in each slice, big enough to fit in a large scoop of ice-cream. Cut a fairly large piece of tinfoil to make a little packet to fit 3 slices of stacked pineapple. In the middle of each cut piece of tin foil stack 3 slices of pineapple drop the butter and rum in the hole, quickly wrap up the bundle, sort of like a pocket but bring all four corners together at the top so none of the precious fluid can escape. Then bake the parcels for about 15-20 minutes. Remove from the oven, pour in the hole cream or a good scoop of your favourite ice cream, great pistachio ice-cream.(sorry for the spelling) Serves 4.
Introduction
This is a lovely rich recipe and it tastes absolutely marvelous.Even though it is sinfully rich.
Ingredients
Serves: 4
- 3 pineapples (queen pineapples - if you can only find the big ones just use them, but only 1 depending on how many people you are serving)
- 1 tablespoon rum (good quality - or a tot-glass works even better)
- 1 teaspoon butter (any kind you have)
- double cream (or ice cream, to serve with)
Method
Pineapple Rum Baskets is a community recipe submitted by ChrisRSA and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Tell us what you think
Thank you {% member.data['first-name'] %}.
Explore more recipesYour comment has been submitted.