Rum pot

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Quarter the pineapple, peel it and cut out the stalk. Cut the pineapple quarters into small pieces. Wash and clean the strawberries. Rinse vessel with boiling water. Fill pineapple and strawberries with sugar in layers.

2. 2

   Fill with rum until the fruits are covered. Keep cool for 1 week. Arrange rum pot fruits with stock on a plate, sprinkle with pistachios and decorate with mint. Serve with vanilla yoghurt.

3. 3

   Cool and dark, the rum pot can be kept for several weeks.