March 19, 2011
0 Ratings
  • Serves 4
Author Notes

Pineapple rum an excellent combination with rosted Pork —pauljoseph

What You'll Need
  • Pineapples 4 slices
  • Butter 1 tsp
  • Balsamic vinegar 1 tsp
  • Pepper powder ¼ tsp
  • Rum as required
  1. Peel and remove the eyes of the pineapple. Core and cut into 1-cm thick slices.
  2. Melt butter in a pan add brown sugar when it start melt pour viniger . then add the pineapple slices and cook for a while turning them occasionally.
  3. Add pepper powder and cook the pineapple in the sauce.
  4. Add rum and flambe it
  5. For serving put the pineapple slices in a plate and pour the sauce over.
  6. Serve with roast pork.

See what other Food52ers are saying.

  • betteirene
  • Bevi
  • Kitchen Butterfly
    Kitchen Butterfly
  • gingerroot
  • pauljoseph

10 Reviews

betteirene March 23, 2011
Oh, pauljoseph, you are such a big comedian! Your recipes are always enticing, but for this one, I was more intrigued by the photo of the screaming person.
pauljoseph March 23, 2011
thank you betteirene
Bevi March 22, 2011
This looks delicious. Thanks, pauljoseph.
pauljoseph March 22, 2011
thank you Bevi
Kitchen B. March 21, 2011
I wish I wasn't allergic to pineapple - it looks GREAT pj
pauljoseph March 21, 2011
Kitchen Butterfly You can try with mango will post a very good FLAMBE Mango recipe
gingerroot March 20, 2011
I love this! I was thinking of using pineapple myself, and this sounds delicious.
pauljoseph March 20, 2011
thank you gingerroot
pauljoseph March 19, 2011
Sagegreen Thanks for your comment
Sagegreen March 19, 2011
Wonderful! I love the sweet/sour flavor in your recipe! Before I was thinking I would not have any entries this week, but your recipes are inspiring me. Thanks, pauljoseph.