To finish my Caribbean feast (previous post) something is needed to cool the taste buds and keep you in the tropics. The perfect answer is this quick and easy caramelised pineapple laced with rum. For added crunch serve with my coconut and lime cookies, although not a traditional extra they add a delightful bite to this dessert. Either serve with coconut ice cream or as pictured coconut yogurt.
1 large pineapple
50g unsalted butter
50g light brown sugar
60ml (4 Tbsp) gold rum
Juice of 2 lime (use zest for cookies below)
- Preheat the oven to 180˚C fan.
- Peel the pineapple and cut into quarters lengthwise. Slice off the inner core of each quarter and then slice thickly.
- In a large frying pan, heat the butter until it starts to foam.
- Add the pineapple, sprinkle with sugar and fry gently on each side until coloured then transfer to a roasting tin.
- Drizzle the pineapple with rum and lime juice and bake in the oven for 10 minutes until tender.
Coconut & Lime Cookies
200g self-raising flour
100g desiccated coconut
200g caster sugar
Zest of 2 lime
100g butter, melted and cooled
1 egg, beaten
- Preheat the oven to 170˚C fan.
- In a large mixing bowl mix the flour, desiccated coconut, sugar and lime zest.
- Stir the melted butter into the dry ingredients together with the beaten egg and mix well.
- Take one small spoonful of the cookie mixture at a time and shape it into a ball then place on a lined baking tray. Use three trays with 12 cookies on each.
- Gently flatten each cookie ball with the palm of your hand and place the baking trays in the preheated oven and bake for 12 minutes or until lightly golden.
- Cool on a cooling rack before storing in an airtight container.