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Recipe courtesy of Ree Drummond
Rummy Pineapple and Cream
Getting reviews...
- Level: Easy
- Total: 1 hr 25 min (includes marinating time)
- Active: 15 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 702
- Total Fat
- 56 g
- Saturated Fat
- 37 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 4 g
- Sugar
- 34 g
- Protein
- 4 g
- Cholesterol
- 157 mg
- Sodium
- 60 mg
- Level: Easy
- Total: 1 hr 25 min (includes marinating time)
- Active: 15 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 702
- Total Fat
- 56 g
- Saturated Fat
- 37 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 4 g
- Sugar
- 34 g
- Protein
- 4 g
- Cholesterol
- 157 mg
- Sodium
- 60 mg
Ingredients
Pineapple:
Coconut Garnish:
Whipped Cream:
Directions
- For the pineapple: Mix together the rum, brown sugar and vanilla extract in a medium bowl. Add the pineapple and toss until well coated. Cover and refrigerate for at least 1 hour.
- For the coconut garnish: In a dry saute pan over medium-low heat, toast the coconut flakes until light golden, 4 to 5 minutes. Set aside.
- Set a saute pan over medium heat. Add the butter and marinated pineapple, bring to a simmer and simmer until thickened, about 10 minutes.
- For the whipped cream: Just before serving, whip the cream, powdered sugar and vanilla extract until lightly thickened.
- Divide the pineapple between 2 bowls, spooning over the extra sauce. Top each bowl with half of the ice cream, whipped cream and toasted coconut.
