Buttery Jack Daniel’s pineapple with ginger biscuits and cream

Buttery Jack Daniel's pineapple with ginger biscuits and cream

I was in two minds about posting this recipe because it is so simple! It’s almost a non-recipe. For what it lacks in culinary skills, it makes up for in taste, and I suppose that is more important than how difficult/easy it was to make. This pudding was really good and took about 15 minutes to prepare from start to finish and it really does look beautiful on the plate (ignore my picture).  I adapted this recipe from one that was printed in Woolworth’s Taste Magazine. The original recipe calls for rum – but I did not have any in the house, and so I substituted Jack Daniel’s Tennessee Whiskey instead.

Buttery Jack Daniel’s pineapple with ginger biscuits and cream

Serves 4

1-2 tots Jack Daniel’s Tennessee Whiskey or Rum

100g butter

50g light brown sugar

1 pineapple peeled and cut into thick slices

4 ginger biscuits

Double cream to serve

mint to garnish (optional)

Place the Jack Daniel’s or rum in a large non-stick frying pan, along with the butter and sugar and simmer over medium heat until the sugar has melted and the mixture is golden brown in colour. Avoid stirring, gently shake the pan instead. Add the pineapple slices to the pan, coating with the buttery,bourbon caramel. Cook for 5 minutes and serve hot, topped with some crushed ginger biscuits and drizzled with cream. Garnish with a sprig of mint.

 

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