Pineapple Rings with Rum Cream
Total Time40 minutes mins
Servings: 4 people
- 0,25 L Milk
- 110 g Durum wheat semolina
- 1 Fresh pineapple approx. 1.5 kg
- 50 g Chopped almonds
- 1 Egg
- 3 tbsp Sugar
- Salt
- 50 g Ground almonds
- Clarified butter
- 250 g Quark
- 1 packet Vanilla sugar
- 1 tbsp Rum
- Sugar, milk
Turn the pineapple slices one after the other in the remaining semolina, roll them in the semolina dough, allowing the excess amount of dough to drain off. Then bake the slices in hot clarified butter on each side for about 2 minutes until golden brown and place on kitchen paper to drain.
Serving: 100g | Calories: 123kcal | Carbohydrates: 16.8g | Protein: 6.2g | Fat: 2.3g