Pineapple Tarte Tatin
Try this delicious dessert from Shibden Mill Inn.
50g caster sugar
1 pineapple (peeled & cut into 2cm slices)
2 tbsp of Malibu
50g salted butter
200g of pre rolled puff pastry
Peel and remove the core of the pineapple and cut into 2cm slices.
Place the sugar in a heavy bottom sauce pan and put on a medium to high heat to caramelise the sugar (should be a golden colour) remove add the butter to stop the sugar from burning, then add the pineapple and Malibu.
Place in the oven at gas mark 6 and cook from 4/5 minutes. Remove, leave to cool from a few minutes then place the pre rolled puff pastry over the pineapple tucking the edges in at the side of the pan.
Cook for 20 minutes in a pre-heated oven at gas mark 7, when cooked be careful and turn it out onto a large plate, serve with ice cream.