This rum and pineapple cream dessert is so simple and easy to make. Spinkle sugar over pineapple and grill, once the pineapple is golden add to cream and serve immediately
- 1 pineapple, peeled, cored and sliced
- 3-4tbsp demerara sugar
- 300ml carton whipping cream
- 2tbsp icing sugar
- 2-4tbsp rum
- 4 cocktail cherries and sticks
Spread the pineapple slices out on a grill tray and sprinkle over the demerara sugar. Place the tray under a hot grill until the slices start to turn golden, then remove from heat and leave to cool.
Cut 4 chunks of pineapple for the decoration and finely chop the rest.
Put the cream and icing sugar into a bowl. Whip until it forms soft peaks and then fold in the rum.
Spoon some cream mixture into each dish, top with the chopped pineapple and the rest of the cream. Thread a cherry and a pineapple chunk on to a cocktail stick and decorate each dessert with one. Serve immediately.
To reduce the fat content, halve the amount of cream and fold in Greek yogurt instead.