Pineapple romanoff

Pineapple romanoff

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
1 large pineapple, peeled, cored and diced
6 tablespoons icing sugar
4 tablespoons cointreau
2 tablespoons rum
250ml cream
2 tablespoons kirsch
1 orange, zested

Method

  1. Toss pineapple in a bowl with 2 tablespoons icing sugar. Pour over Cointreau and rum. Cover and chill for several hours.
  2. Whip cream, add remaining icing sugar and flavour with Kirsch. Add whipped cream to pineapple and toss until every piece is coated with creamy liqueur mixture.
  3. Spoon into a glass bowl or 6 individual dishes and sprinkle with orange zest. Keep cold until time to serve.
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