4 ring doughnuts
432 g can of pineapple slices in natural juice
3 tbsp sweet sherry
142 ml carton double cream (heavy cream)
432 g can of pineapple slices in natural juice
3 tbsp sweet sherry
142 ml carton double cream (heavy cream)
method
1. Cut the doughnuts in half through the centre. Drain the juice from the can of pineapple slices and mix it with the sweet sherry. Soak the doughnuts in the juice for 5 minutes.
2. Reserve 4 pineapple slices and chop the rest. Whip the double cream until stiff, fold in chopped pineapple.
3. Use the cream mixture to sandwich the doughnut halves reserving some to spoon into the holes. Top with the reserved pineapple slices, replace the top halves of the doughnuts and fill the holes with the reserved cream and pineapple mixture.
2. Reserve 4 pineapple slices and chop the rest. Whip the double cream until stiff, fold in chopped pineapple.
3. Use the cream mixture to sandwich the doughnut halves reserving some to spoon into the holes. Top with the reserved pineapple slices, replace the top halves of the doughnuts and fill the holes with the reserved cream and pineapple mixture.
serving amount
serves: 4
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