Roast Pineapple
Roast Pineapple
This pic shows the pineapple with my Almond and Ginger Macaroons. Which also go well. The toasted ginger cake is a winner though.
Serves 6
1 large pineapple
1 whole nutmeg
100 g dark soft brown sugar
3 tablespoons dark rum
300 g ginger cake/bread
Vanilla icecream, cream or yoghurt to serve
Remove the top and bottom from the pineapple, slice very thinly, (a serrated breadknife makes this easier) and place the slices into a roasting tin or dish. Finely grate half of the nutmeg into a bowl and add the sugar and mix well.
Sprinkle the nutmeg sugar over the pineapple slices and turn to coat. Drizzle over the rum and place in the oven for 15-20 minutes or until tender.
Slice the gingercake into 12 slices and toast on each side then leave to cool. (eds. Its better to leave it to cool as it has a nicer texture)
To serve place a few slices of pineapple on each of 6 dessert plates, top with a couple of slices of toasted gingercake and top that with a ball of icecream. (cream or yoghurt) Drizzle over the sugary juices and serve immediately.
Or serve with my Almond and Ginger Macaroons.
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