Pineapple Crisp
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Pineapple crisp - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 golden pineapple, peeled, halved, cored and sliced into half rings
- 1/3 cup dark rum
- 1 cup sliced almonds
- 3 tbsp. l. brown sugar
- 1/4 teaspoon cinnamon
- A pinch of ground ginger
- 3 tbsp. premium wheat flour
- 3 tbsp (45 g) butter
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Recipes with similar ingredients: Pineapple, brown sugar, ground ginger, premium flour, almond, rum
Cooking the dish according to the recipe:
- In a nonstick frying pan, sauté the pineapple until caramelized and soft. Add the rum and allow the alcohol to evaporate.
In a food processor, pulse the almonds, brown sugar, cinnamon, ginger, flour, and butter. - Place the grilled pineapple in 13 cm round gratin dishes and sprinkle with the crunchy mixture. Bake in a preheated oven at 405°F (205°C) until the top is golden brown and the filling is bubbling, about 10-12 minutes.
Author of the recipe - Chef Tanya Holland (USA) – food writer, diner owner
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