Camden New Journal - Food:Clare Latimer

Publications by New Journal Enterprises

Home

Archive

Competition

The Review - FOOD AND DRINK - Cooking with CLARE
Published: 19 August 2009

Caribbean style
If you can’t get out to the Caribbean at the moment, this is the next best thing. Oh well, one can dream!

Ingredients
Serves 4
1 ripe pineapple
25g dark brown sugar
1 glass (wine size) dark rum
25g butter
8 pancakes, add 1 tsp block coconut, crumbled at blending point
1 small tub soured cream.

Method
Peel the pineapple and cut into 1cm cubes.
Put the brown sugar and a little of the rum into a large frying pan and then add the pineapple.
Toss around for about three minutes over a medium heat to get the sugar and rum flavour right through the fruit flesh. Remove and put into a bowl.
Put the pan back on a low heat; add the butter and a little more rum. Carefully place in one pancake and let it soak up the juices.
Put a spoonful of the pineapple into the middle of the pancake and then roll up using a spatula.
Put to the side of the pan and then repeat with the other pancakes.
If you run out of space just place two pancake parcels on each warmed dessert plates, and then top with a spoonful of the soured cream and serve immediately.

» Recipes A - Z
» Online Shopping
» The Wine Press
» Buy wines
» Book restaurants
» Eating Out