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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1-1/4 Pounds Sugar 2 Quarts plus 3/4 cup water 1 and 1/2 cups Dark Rum 20 Slices Unpeeled Ginger 4 Vanilla Pods split and scraped (keep the pod and the scrapings) 2 Tablespoons Vanilla extract 2 Whole bananas, peeled 1 or 2 whole pineapples, peeled/trimmed and any eyes remove Instructions: In a deep with a heavy bottom mix the sugar with 3/4 cup water and place over a high heat. If you have an extraction fan, turn it on. Once in a while, brush down the inside of the pot with cold water just above the sugar line, this will help keep the edges from burning (be careful as it will spit a little). When the sugar has reached a deep golden/ light brown color it is time to add the rum !!!! (This is fun but it is also dangerous and hot so if you have anything other than an extraction fan above your stove add the rum in 4 steps instead of one.) At arms length, quickly pour all of the rum into the sugar (unless you are doing it in steps) it will spit and steam and it may even ignite. If it doesn’t ignite, ignite it immediately (still at arms length) with a taper or a candle lighter. When the alcohol is burnt off and the flame is gone add all of the other ingredients and bring to a boil. Reduce to a simmer and put a lid or foil on the pot. Simmer the pineapples for 1 - 1 and 1/2 hours. Turn off the heat and allow to cool for 30 minutes. Transfer the pineapple and the liquid to a suitable container and refrigerate overnight. To serve, remove the pineapple and cut in ¾ inch slices. Cut out the core and serve the slice with some of the poaching liquid and ice cream, mascarpone or your choice of topping. |
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