adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pineapple rum baskets
Pineapple rum baskets
0 Likes
Prep Time:
40 minutes
Cook Time:
50 minutes
Total Time:
90 minutes
Ingredients:
  • 1 ripe pineapple
  • 95g caster sugar
  • 55g butter
  • 80ml (1/3 cup) dark rum
  • 25g sultanas
  • 1 orange, zested, juiced
  • 2.50 gm arrowroot
  • Good-quality vanilla ice-cream, to serve
  • 110g caster sugar
  • 110g unsalted butter
  • 110g golden syrup
  • 110g plain flour, sifted
  • Pinch of ground ginger
  • 1 lemon, juiced
Instructions:
  • Preheat your oven to 200°C and prepare a large baking tray by greasing and lining it.
  • In a saucepan over medium heat, combine sugar, butter, and golden syrup until the sugar dissolves and the butter melts. Remove from heat and mix in the flour and ginger until smooth. Stir in the lemon juice until well combined.
  • Spoon the mixture into even circles on the tray, allowing space for expansion. Bake 2-3 brandy snaps at a time in the oven for 11 minutes until dark golden.
  • Grease the exterior of a brioche or small pudding mould lightly and place it upside-down while baking the brandy snaps.
  • Once the brandy snaps are done, shape them into baskets using a palette knife and molds. Let them cool, then gently remove from the molds. Repeat until you have about 10-12 baskets.
  • Prepare the pineapple by removing the skin and eyes, then slice into thick pieces. Discard the core and chop the pineapple into small chunks for the rum mixture.
  • Combine sugar and water in a heavy-based frypan over low heat until sugar dissolves. Increase heat and caramelize the mixture. Stir in the butter and pineapple, cook until golden for about 2-3 minutes.
  • In a saucepan, combine the rest of the sugar with rum, sultanas, zest, and juice. Stir over low heat until the sugar dissolves. Cook for 5 minutes. Dissolve the arrowroot in 1 tablespoon cold water, then mix into the sauce along with the caramelised pineapple. Cook over low heat for 1 minute more. Let it cool slightly before using.
  • Scoop ice-cream into brandy snap baskets, top with caramelised pineapple and sauce, and serve immediately.

Similar Recipes