CARIBBEAN RUM PINEAPPLE| BBC GOOD FOOD SHOW
Pineapple has such a sweet, heady flavour, it can handle spices well. Ginger biscuits add a contrasting crunch and an extra layer of flavour to this decadent dessert.
As seen at the BBC Good Food Show Summer 2019.
Provided by BBCGOODFOODSHOW.COM
Yield 8
Steps:
To prepare the pineapple, slice off the top and bottom, then stand it on a board and slice off the skin, removing the ‘eyes’ too. Turn the pineapple on its side and cut into 6–8 thick rounds. Remove the core from each round, using a small plain cutter or a small, sharp knife. Lay the pineapple slices in a shallow tray.
Put the sugar, cinnamon, allspice, rum, vanilla seeds and butter into a small saucepan and stir over a medium heat for about 5 minutes, until the butter is melted and the sugar dissolved. Pour this syrup over the pineapple and leave to macerate for 30 minutes.
Preheat the oven to 190°C/Fan 170°C/Gas 5. Line two baking sheets with baking parchment.
To make the ginger nut biscuits, beat the butter and sugar together in a large bowl until light and fluffy. Add the golden syrup and beat until evenly combined. Sift the flour, bicarbonate of soda and ground ginger together over the mixture and mix briefly until it just
comes together to form a dough.Transfer the dough to a lightly floured surface and roll out to a 3mm thickness. Using a 6cm plain cutter, cut out 20 rounds and lay on the lined baking sheets. Bake for 10–12 minutes, rotating the trays and swapping them over on the shelves halfway through
cooking. Remove and leave to cool on the trays.When ready to serve, heat a griddle pan over a medium heat. Lift the pineapple slices out of the marinade onto a plate. Pour the marinade into a small saucepan and bring to a simmer over a high heat.
TRADITIONAL CARIBBEAN PINEAPPLE JUICE RECIPE | SIDECHEF
Fresh pineapple juice, the Caribbean way. Sweet, refreshing and easy to make. Perfect for any hot summer day.
Provided by CaribbeanPot
Categories Pescatarian Vegetarian Vegan Kid-Friendly Easy Nut-Free Dairy-Free Shellfish-Free Gluten-Free Egg-Free Soy-Free Entertaining Summer Blender Fridge Fish-Free Stove Peanut-Free Tree Nut-Free Grain-Free Classic Tomato-Free
Total Time 2700S
Yield 6
Number Of Ingredients 5
Steps:
- Wash the Pineapple (1) very thoroughly, remove the outer skin and then core it.
- Place the skin and core in a pot with Water (5 cup), Granulated Sugar (3/4 cup), Fresh Ginger (3 slice) and bring to a boil.
- As it comes to a boil, cut the rest of the pineapple into 3/4 inch pieces to make it easier for your blender to work it.
- When the water comes to a boil, reduce it to a simmer and allow it to go for 25-30 minutes. We’re making a fortified syrup to use in blending the chunks of pineapple to make the juice. Turn of the stove and allow the liquid to cool before proceeding.
- Add the chunks of pineapple and strain the sugar liquid into your blender. Discard the skin, core and ginger slices. Puree until smooth, about 1-2 minutes.
- Strain the puree into a container. You may need to use a spoon or spatula in the strainer to help it pass through. Discard the remaining pulp or use for muffins. Skim off the excess froth and add the Angostura Bitters (2 dash). You can add a dash of vanilla or almond extract if you wish.
- Chill in the fridge or serve immediately with ice. If you’re so inclined, add a bit of dark rum for the grown ups. Enjoy!
Nutrition Facts : Calories 80 calories, ProteinContent 0.0 g, FatContent 0.0 g, CarbohydrateContent 21.0 g, FiberContent 0.1 g, SugarContent 9.5 g, SodiumContent 11.4 mg, SaturatedFatContent 0.0 g, UnsaturatedFatContent 0.0 g
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