|Ananas Flambee - Flambeed Pineapples|
From the exotic lands of the equator grow such succulent produce as pineapple, sugarcane and vanilla, which have become known as exotic and extremely delectable. The very ingredients of vacations. The foods reminiscent of relaxation next to a stretch of white sandy beaches, accented with high rising palms, and all shades of blue and green. Accompanied by a rainbow of colourful flowers, and the ever so soothing sounds of waves, sea gulls, birds and joyous laughs of islanders in the presence of a clear mind. From the breathtaking aftermath of vigorous volcanoes, and the land that once died a horrific death, springs a new life more promising and way more beautiful than its former self. These are the ingredients of nature, the cycles over which we have no control. The process of creation, for which we are just an accent. And these are the principles of Creole cuisine, where you embrace the natural offering, mainly as it is, and only if you must, accent it, ever so slightly. And when you do, make sure it is from its neighboring plant. As trees that grow close to each other are the best match when cooked together! Could there ever be a simpler understanding of ingredients? Or a simpler approach to cooking?
|Sugarcane fields - Mauritius|
This Sauteed Pineapples dessert is truly delectable. It is the flavours of islands, of vacations, of merry times and sweet moments. This dessert will take you to far away places, inspire sweet words and force an indulgence that you and your family will really appreciate. It is a celebration of pineapples, cane sugar and its derivative rum accented by the best ever vanilla ice cream made from Bourbon Vanilla pods.
Very simple, easy and super delicious! Here is how it's made...
|Adventure of Sugar Giveaway 1, check below for link|
|Award winning Mauritius Rum|
2 fresh Pineapples, peeled, eyes removed and sliced
1/4 cup Dark Muscovado sugar
1 tsp ground ginger
1/4 cup butter, melted
1 shot dark or spiced rum, or more ;)
1 tbsp butter, extra
TIP if you do not wish to use rum, then substitute the same amount for sugarcane juice or apple juice.
Heat the 1 tbsp butter in a large skillet and saute the pineapples until lightly browned on all sides.
In the meantime, in a small bowl, mix together the melted butter, muscovado sugar, rum and ginger until well combined.
Once the pineapples are browned, pour the rum mixture over the pineapples (be careful as when the skillet is very hot the rum will light up, make sure to keep your face away from the skillet). Continue to saute stirring until the sugar dissolves and the syrup is slightly reduced.
|Adventure of Sugar Giveaway 2, |
check below for link
Do try this recipe, you will love it and find that it is such an easy and quick recipe, ideal for entertaining as it does not require you spending all that much time in the kitchen, when you could be enjoying your guests' company.
- If you are curious about sugar types and their uses, click this link and find out how to best use different sugar types.
- Don't miss out! Win one of these Taste of Mauritius giveaways, press this link for instructions.
- Culinary Destination Mauritius - L'auritius du Sucre (The Adventure of Sugar)
Before you leave, I would love to know if you have ever experimented with different types of sugar? If not, are you becoming more curious to experiment? If you have, which is your favourite unrefined sugar type? I would love to hear your thoughts, so don't shy away, and leave me a comment before you go.
Come back for more soon, and in the meantime,
Have a super sweet day :)