Desserts & Baking

Buttery rum pineapple with crushed ginger biscuits

By Abigail Donnelly
4
Easy
5 minutes
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Ingredients

Method
  • 1-2 tots rum
  • 100 g butter
  • 50 g light brown sugar
  • 1 ripe pineapple
  • Crushed ginger biscuits
  • Fresh cream

Method

Ingredients

Place tots rum in a pan with butter and light brown sugar* and simmer until the sugar has melted and the mixture is golden brown in colour.

Peel and cut ripe pineapple into thick slices and add to the pan, coating with the buttery rum sugar.

Cook for 5 minutes and serve hot topped with crushed ginger biscuits and a drizzle of fresh cream.
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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