RUM AND PINEAPPLE JUICE RECIPE - NYT COOKING
This easygoing highball tastes like the tropics. Nutmeg freshly grated over the top adds a hint of spice.
Provided by Rosie Schaap
Yield 1 drink
Number Of Ingredients 5
Steps:
- Fill a highball glass with ice and add rum, pineapple juice and soda. Grate a little nutmeg on top and garnish with a chunk of pineapple.
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.
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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.
From bbcgoodfoodshow.com
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.
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