Pineapple crisp – a detailed recipe for cooking.
Recipe author – Chef Tanya Holland (USA) – Culinary writer, owner of a diner
Time: 50min Difficulty: easy Portions: 6 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 peeled, cut in half, peeled and golden pineapple sliced in half rings
- 1/3 Art. dark rum
- 1 tbsp. sliced almonds
- 3 tbsp. l brown sugar
- 1/4 tsp cinnamon
- A pinch of ground ginger
- 3 tbsp. l premium wheat flour
- 3 tbsp. l (45 gr.) Butter
Recipes with similar ingredients: Pineapple, brown sugar, ginger ground, premium flour, almonds, rum
Recipe preparation:
- Fry the pineapple in a non-stick pan. caramelization and softness. Add rum and evaporate alcohol. beat the food processor in pulse mode almonds, brown sugar, cinnamon, ginger, flour and butter.
- In round molds for gratin with a diameter of 13 cm. Put roasted pineapple and sprinkle with crispy mixture on top. Bake in preheated to 205 ° C oven until surface browned, and the filling does not start to boil, about 10-12 minutes.
