Method :
-
Put caster sugar, ginger and light
brown sugar in a heavy based saucepan.
-
Stir in 375 ml water.
-
Heat gently, stirring with a wooden
spoon, until sugars have melted. Bring to the boil.
-
Slimmer until reduced by about one
third.
-
Remove cores from slices of pineapple
using a small sharp knife or a small pastry cutter.
-
Strain syrup over pineapple rings and
leave to cool.
-
Cover and chill.
-
To serve, lay 2 pineapple rings on
each plate.
-
Spoon some of the syrup over and
scatter toasted coconut flakes on top.
Serve 6
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