A refreshing and intoxicating dessert with slices of fresh or canned pineapple
floating in lots of rum and red wine syrup that is spiced with a little star
anise and cinnamon. This is an excellent way to end a meal.
Prep: 10 minutes
Cook: 30-40 minutes
500ml red wine
300g caster sugar
6 stick star anise
1 3cm piece of fresh ginger
1 cinnamon stick
60-100ml white rum (dependent on taste)
1 pineapple, peeled, centre core removed and sliced into rings
Syrup: Place the red wine, caster sugar, star anise, ginger and cinnamon. in a saucepan and bring it to the boil, then reduce to a simmer and leave it to cook for 30 minutes, so that the sugar has dissolved and the wine has reduced slightly. Remove the syrup from the heat, stir in the rum and serve it hot or cool it and refrigerate it in a covered container to serve it cold.
To Serve: Distribute the pineapple slices among 4-6 bowls. Remove the ginger and cinnamon. form the syrup and pour it over the pineapple in the bowls. Garnish each serving with 1 star anise. Serve.