Ingredients
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2
-
1/2
-
1/2
-
2
-
2
-
1/3
-
-
-
-
-
-
-
-
-
Directions
Baked Rum Pineapple, Rum paste should be made day before and allowed to come to room temperature before using , This is really good! I love pineapple and this rum paste makes it even more delicious Made for ZWT4 for the Tastebud Tickling Travellers , Rum paste should be made day before and allowed to come to room temperature before using
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Steps
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1
Done
|
Day Before: |
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2
Done
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Combine the Molasses, Brown Sugar, Cinnamon, Butter and Rum to Form a Paste. Chill. Remove from Refrigerator at Least 1/2 Hour Before Using. |
|
3
Done
|
2 Hours Before Your Party: |
|
4
Done
|
Cut the Pineapples, Including the Leafy Tops, Into Quarters. Cut Out the Core and Cut Pineapple Off of the Skin and Into Bite Size Pieces. Return It to the Shell. |
|
5
Done
|
Place the Pineapples Onto Foil Lined Baking Sheets and Cover the Leafy Tops With Foil. Brush the Pineapple Pieces With the Rum Mixture. Cover With Plastic Until Ready to Bake. |
|
6
Done
|
to Bake: |
|
7
Done
|
Preheat Oven to 350 Degrees. Bake the Pineapple Until Glazed and Brown, 12 to 15 Minutes. Arrange on a Platter With Toothpicks, and Serve Warm. Bake One Pineapple at a Time, Because This Is Always Eaten Up Quickly, and You Will Want to Have More to Serve Later in the Party. |
