| How To Cook: |
|
|
1. Cut off and retain the top of the pineapple.
|
2. Scoop out the flesh, taking care not to puncture the skin; discard any tough or pithy flesh and cut the rest into ½-inch cubes.
|
3. Skin and stone the peach and cut into ½-inch cubes.
|
4. Shred the almonds and mix with the pineapple and peach, pour the rum over the mixed fruit and almonds, sprinkle with sugar and toss lightly.
|
5. Put the fruit back into the pineapple shell in layers, dotting each layer with butter.
|
6. Replace the top of the pineapple and bake in a moderate oven (350°F) until the fruit is tender about 20-30 minutes.
|
7. Place on a platter, pour 1 oz. warm brandy over the pineapple and set it alight.
|
