John Myers
Ingredients for 5 servings:
- 1 pineapple (as large and fresh as possible)
- ⅛ liter cream
- 5 tbsp sugar
- 3 tbsp white rum
- 3 bananas
- 50 g chocolate, dark
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
delicious dessert with Caribbean flair
Wash the pineapple and dry thoroughly. Use a knife to cut off a few centimeters of the leaves (like a lid). Leave the leaves on. If necessary, trim off a little of the stem at the bottom so the pineapple can stand upright. Use a thin knife to cut inside about 1 cm from the edge, from top to bottom. Lift out the flesh; there will be some resistance at the end; use a spoon to help if necessary. Cut the pineapple flesh into cubes (remove the inner core) and place in a bowl. Lightly mix the cream and sugar, add the rum, add the sliced bananas to the flesh, and mix everything with the cream, rum, and sugar mixture. (Please do this immediately so the bananas don’t discolor). Place in the refrigerator with the empty pineapple and the lid. Just before serving, stir in the chocolate shaved into small pieces and fill the hollowed-out pineapple with the mixture. Cover with the leaf bush (possibly slightly tilted) and decorate with an umbrella. Place on a platter and decorate all around with flowers. It’s a real eye-catcher at any party and tastes delicious, too.
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