Australian Recipes

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Rum Runner's Pineapple
with Ice Cream

rum runner's pineapple

1 pineapple, peeled, cored and chunked
4 tablespoons butter
½ cup dark brown sugar, packed
¼ teaspoon cinnamon
dash of ginger
½ cup dark rum, warmed
1 pint vanilla ice cream


Nutrient Analysis per Recipe Serving: carbohydrates-37g, dietary fiber-2g, protein-3g, cholesterol-48mg, sodium-137mg, total fat-16g.

  1. Cut the crown and the base from the pineapple with a sharp knife. Cut the pineapple in half, then into wedges. Remove the bumpy diamond patterned skin and the core from each wedge.

  2. Lightly butter a baking dish and evenly distribute pineapple over the bottom.

  3. Melt butter and brush it over the fruit.

  4. In a small bowl, combine sugar, cinnamon and ginger. Sprinkle evenly over the pineapple.

  5. Bake in a 180°C (350°F) oven for 30 minutes.

  6. Serve the fruit topped with vanilla ice cream and the warm rum.

Selection & Storage: Choose pineapples that are slightly soft to the touch with green, crisp leaves. Pineapples are picked ripe; leaving them at room temperature a few days will soften them but not ripen. Refrigerate cut pineapple tightly wrapped up to 3 days.

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