- 0:15 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
Add a ray of sunshine to summer desserts with pineapple pan-fried in rum and ginger.
Ingredients
- 250ml (1 cup) thickened cream
- Large pinch of ground cinnamon
- 40g butter
- 5cm-piece fresh ginger, peeled, finely grated
- 2 tablespoons brown sugar
- 1 pineapple, peeled, cored, thinly sliced
- 2 tablespoons white rum
Method
- Step 1Use an electric beater to beat the cream and cinnamon in a bowl until firm peaks form.
- Step 2Melt half the butter in a large non-stick frying pan over medium-high heat. Stir in half the ginger and half the sugar.
- Step 3Add half the pineapple. Cook for 3 minutes each side or until golden around the edges. Add half the rum and cook for 1 minute. Divide the pineapple among serving plates.
- Step 4Repeat with the remaining butter, ginger, sugar, pineapple and rum. Top with the cinnamon cream.
- High fibre
- Low carb
- Low sodium
- Lower gi
- Vegetarian
Nutrition
1647 kj
Energy
32g
Fat Total
20g
Saturated Fat
3g
Fibre
2g
Protein
88mg
Cholesterol
91.07mg
Sodium
18g
Carbs (sugar)
19g
Carbs (total)
All nutrition values are per serve
Notes
More ideas: Make a fresh salsa to serve with fish. Combine chopped pineapple and capsicum in a bowl. Stir in fresh lime juice and chopped fresh coriander.
Arrange sliced pineapple rounds over the base of a cake pan. Pour a butter cake mixture on top and bake until cooked through.
- Author: Gemma Luongo
- Image credit: Brett Stevens
- Publication: Australian Good Taste
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