July 21, 2016


Seedless raisins - 1/4 cup
Brandy - 1/4 cup
Ripe pineapple (or) Can pineapple pieces - 1 (small)
Butter - 60 g (2 oz)
Sugar - 4 tbsp
Ground allspice - 1/2 tsp
Orange (or) Pineapple juice - 3/4 cup
Extra brandy (or) Rum - 3 tbsp
Whipped cream (or) Ice cream


  • Soak raisins in brandy for 20 minutes. Peel pineapple, cut in wedges length-ways and remove core, then cut fruit into bite size pieces. 
  • Heat butter in wok and fry the pineapple and raisins until heated through. Add sugar, spice and fruit juice and simmer for 5 minutes or until liquid is syrup. 
  • Transfer to serving dish, heat extra rum or brandy, pour over fruits and ignite.
  • Serve hot with whipped cream or ice cream.

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