Cut the pineapples lengthways into quarters. Trim away the core and carefully separate the skin from the flesh, then slice diagonally into chunks. Sprinkle with brown 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 remaining brown sugar. Simmer over a medium heat stirring continuously for about 2 minutes. Pour the sauce over the pineapple chunks and decorate with an orchid. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (58g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 70 (33%)|
|Amt Per Serving||% DV|
|Total Fat 7.8g||10 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 28.7mg||9 %|
|Sodium 18.2mg||1 %|
|Potassium 64.5mg||2 %|
|Total Carbohydrate 36.6g||11 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 36.6g|
|Protein 0.5g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 212
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