A pineapple purée with spices and rum.
A dessert from Martinique.
|1||vanilla beans||2 g|
|1/2 tsp||ground cinnamon||2 g|
|1 tbsp||sugar||12 g|
|1/4 cup||rum||65 mL|
|1 tbsp||canola oil||15 mL|
|2 tbsp||creamy soy preparation for cooking||30 mL|
- Peel the pineapple, remove the core and cut into thin slices (about 7 mm).
- Slit the vanilla bean lengthwise down the centre, scrape out some of the seeds and put them along with the scraped bean in a bowl. Add the cinnamon, sugar and rum, then mix well. Put the pineapple slices into the bowl to macerate for at least 2 h at room temperature or in the refrigerator overnight.
- Heat the oil in a pan over medium heat. Add the drained pineapple slices and brown for a few minutes, until golden. Add the marinade (without the vanilla bean*) and cook about 10 min over low heat. Tranfer the pan contents to a blender and purée. Stir in the soy preparation, mix well and portion out the mixture into individual cups or goblets.
- Chill in the refrigerator for at least 2 h before serving.
* The used vanilla bean may be rinsed, dried and stored for reuse.
Nutrition Facts Table
per 1 serving (190g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||2||servings|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||0||serving|
ClaimsThis recipe is :
- Diet-related health claims :
- Artery-healthy, Heart-healthy
- Excellent source of :
- Manganese, Vitamin C
- Source of :
- Copper, Fibre, Folacin, Magnesium, Pantothenic Acid, Potassium, Vitamin B1, Vitamin B6, Vitamin E, Vitamin K
- Low :
- Saturated Fat, Sodium
- Free :
- Cholesterol, Trans Fat