Pineapple Surprise

In a radio interview for Gourmet Vegan (now out of print) I was once asked what I would serve for Christmas Diner. This eye catching dish would be one of my choices. It came from my Mother. She served it to us when we lived in the Belgian Congo.
2 large pineapples, with leaves
4 ozs 125g vegan margarine
4 ozs 125g soft brown sugar
12 satsumas, segmented
1 tsp ground cinnamon
Cut the pineapple in half lengthways leaving the leaves attached, they are part of the decoration.
Using a sharp knife cut out the woody stalk, then cut a lattice pattern deep into the fleshwithout cutting through the skin. Cut out the cubes.
Heat the margarine in a heavy frying pan. Add the sugar and pineapple cubes and heat through for 3 minutes. Add the satsumas and cinnamon and turn the mixture to heat through. Do not over heat or the fruit will collapse.
Place the pineapple shells bottom to bottom on a large serving plate. Pile the shells full of the fruit mixture and serve hot.
Serves 4 people.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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