Title: Pineapple with Rum And a Punch Cream
Categories: Caribbean, Light
Yield: 1 servings

1 lg Pineapple
8 tb Muscavado sugar
1 tb Angostura
250 ml Double cream
6 tb Trinidad rum
Orchid flowers to decorate;
-(optional)

Cut the pineapple lengthways into quarters. Leave the green shoots on. Trim
away the core and carefully separate the skin from the flesh, then slice
diagonally into chunks.

Sprinkle 1 tablespoon of sugar. Arrange on a flat oven tray and place under
the grill for 4-5 minutes or until sugar browns.

Sauce: Into a small saucepan, put the cream, rum, Angostura and sugar.
Simmer over a medium heat stirring continuously for about 2 minutes, until
reduced by 1/3.

Pour the sauce over the pineapple chunks and decorate with an orchid.

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