Ingredients
- 300 g sugar
- 1 dl brown rum
- 20 g Bresc Red chilli puree
- 200 g pineapple
- 1 dl pineapple juice
- butter for frying
Used bresc products
Ingredients
Preparation method
Heat a pan and melt the butter.
Fry the pineapple and add the sugar.
Allow to caramelise.
Carefully add the pineapple juice and the rum.
Cook until it is tender.
Puree it with the chilli puree.
If necessary, strain the mixture.