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Pineapple In Rum with Mint and Vanilla/Citrus

Recipe by: Gorm Wisweh
Serves: 4

Procedure

Peel the pineapple and cut into quarters. Turn the pineapple with Muscovado sugar, mint and good splash of rum.

Put the mix in a clay pot or saucepan and bake at medium heat 1 1/2 hours. Be sure to dilute with a little water if it should cook dry. Drain the juice and boil down into a syrup. Briefly roast the pineapple on a grill, with a blowtorch or over a fire. Stir the vanilla seeds into the mascarpone with the shredded lemon zest and serve the crème with pineapple and the rum syrup from the braising.

TIP: Vanilla ice cream also works well with the pineapple.

Ingredients

  • One ripe pineapple
  • 2 tbsp Muscovado sugar
  • 1 large bunch mint, chopped
  • 100 ml good rum
  • 500 ml mascarpone
  • 1 pod vanilla, seeds from 1/2 organic lemon, peeled