Pineapple de la Rumba with yoghurt

AUTHOR
Shirley Vincent
DIFFICULTY
very easy
RATING
3.8 4
No fiddling around - rather sugar the pineapple in the pan and pour rum and lime juice over it
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 1/2 Pineapple
  • 2 TABLESPOONS Butter
  • 2 TABLESPOONS Sugar
  • 4 TABLESPOONS brown rum
  • 1 Lime
  • 1 pck. Vanilla sugar
  • 300 g Yoghurt (e.g. coconut)
  • 7-10 Tbsp Mint

Directions

  1. 1

    Quarter the pineapple lengthwise and cut out the stalk. Cut the fruit quarters into thin slices.

  2. 2

    Heat butter in a frying pan. Fry the pineapple for about 2 minutes. Sprinkle with sugar and caramelise lightly. Deglaze with rum. Stir in lime juice and vanilla sugar.

  3. 3

    Arrange pineapple with yoghurt and lime-rum sauce. Decorate with mint to taste.

  4. 4

    TIP: Experienced cooks flambé the pineapple. To do this, light rum with a stick lighter directly after extinguishing. But please be careful and not in a Teflon-coated pan!

Nutrition Facts

KCAL
280 kcal
CARBS
5 g
FATS
10 g
PROTEINS
4 g