Scarlett WCinnamon Pineapple with Malibu
February 26th 2008 11:25
Cinnamon Pineapple with Malibu
About Pineapple with Malibu
In this fat-free dessert, pineapple in syrup is enhanced with a coconut-flavoured liqueur.
About Malibu
Malibu Rum is a rum made in Barbados with natural coconut extract. Although the drink is made in Barbados, it is bottled in Dumbarton, Scotland by Pernod Ricard. It was first blended and bottled in 1985. The alcohol content by volume is 21.0% (42 proof). Advertising campaigns label it “Seriously Easy Going” and usually features people from the Caribbean taking life seriously, in a parody of the stress associated with the Western urban lifestyle, with a voiceover at the end saying “If people in the Caribbean took life as seriously as this, they would never have invented Malibu. It’s seriously easy going”.
The first variation of the rum was Malibu Lime which was only sold in Barbados and night clubs in France. Despite having some success in Barbados, it did not take off in France and was discontinued in July 2003. Currently on the market there are variations on the original flavour, such as Malibu Mango Rum, Malibu Passion Fruit Rum, Malibu Pineapple Rum and Malibu Tropical Banana Rum. Malibu and its variations can be drunk neat, on the rocks, or more commonly, with a fruit-based mixer or a carbonated soft drink such as Coca Cola or Pub Squash, in which case the drink is renamed Jamaican Lemonade.
Malibu introduced three new variations of their rum last year; mango, passion fruit and pineapple. The line was expanded again this year with the introduction of banana, for a total of five flavours.
It is the favoured drink of Richard and Eddie Hitler in the British sitcom “Bottom”.
INGREDIENTS
Serves 4
25 gm / 1 oz glacé cherries, halved, rinsed and dried
75 ml / 2½ fl oz Malibu, or other coconut-flavoured liqueur
1.3 kg / 3 lb pineapple
5 cm / 2 inch cinnamon stick, halved
2 star anise
75 gm / 2¾ oz dark brown sugar
25 gm / 1 oz seedless raisins
To garnish
sprigs of fresh mint
1. Put the glacé cherries into a bowl, pour 30 ml / 1 fl oz of liqueur over them, mix well and set aside.
2. Slice off both ends of the pineapple. Peel it with a sharp knife and, using a small knife, remove the ‘eyes’. Cut the flesh into quarters lengthways.
3. Remove the fibrous core from each quarter and cut the flesh into bite-size pieces.
4. To make the syrup, put 450 ml / 16 fl oz of water into a saucepan and bring to the boil.
5. Add the pineapple, cinnamon, star anise and sugar and stir until the sugar has dissolved.
6. Return to the boil, reduce the heat, cover and simmer for 8 – 10 minutes until the pineapple is cooked, but still firm.
7. Remove the pan from the heat and use a slotted spoon to transfer the pineapple to a bowl, squeezing the chunks to remove excess liquid.
8. Add the raisins to the syrup, return it to the heat and simmer for 15 – 20 minutes until it has reduced by a quarter.
9. Stir in the remaining liqueur and continue simmering for 1 minute.
10. Remove the pan from the heat and discard the cinnamon.
11. Stir the cherries into the syrup, then spoon the mixture over the pineapple.
12. Cool and serve chilled, or at room temperature.
13. To serve, garnished with mint.
**From “Low Fat No Fat Cookbook” and “Wikipedia, the free encyclopedia” **
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