freshly grated rind and juice of 1 orange
2 tbsp kirsch or Cointreau
1-2 tbsp icing sugar (confectioners sugar)
1 pineapple, peeled and cut into chunks
2 tbsp kirsch or Cointreau
1-2 tbsp icing sugar (confectioners sugar)
1 pineapple, peeled and cut into chunks
method
1. Mix together the orange rind and juice, liqueur and sugar. Stir in the pineapple and mix well.
2. Cover with clingfilm and chill for 1-4 hours, stirring occasionally.
3. Spoon the pineapple mixture onto a large piece of thick foil. Turn in the edges and seal into a parcel, ensuring that there are no gaps for the liquid to escape.
4. Place on the metal grid and cook for 10 minutes, then turn the parcel over and cook for a further 10 minutes.
5. Open the parcel and transfer the fruit to individual serving dishes. Serve warm.
2. Cover with clingfilm and chill for 1-4 hours, stirring occasionally.
3. Spoon the pineapple mixture onto a large piece of thick foil. Turn in the edges and seal into a parcel, ensuring that there are no gaps for the liquid to escape.
4. Place on the metal grid and cook for 10 minutes, then turn the parcel over and cook for a further 10 minutes.
5. Open the parcel and transfer the fruit to individual serving dishes. Serve warm.
serving amount
serves: 6
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