For the tarte Tatin, peel and remove the core of the pineapple and cut into rings. Allow the sugar to caramelise, and once the caramel has turned golden brown, add the pineapple rings
Cream together cream cheese, jalapeno, pineapple and salt until well combined. You may use fresh pineapple or 1 (4-ounce) container pineapple tidbits, drained. 1 medium jalapeno deseeded and diced. 1/2 cup diced pineapple
Add the white rum and pineapple juice, put the lid on and give it a good shake. Top up with sparkling mineral water and garnish with sliced pineapple, if you're feeling fancy
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