Cooking time: 30 min
Trim the pineapple removing all skin
Slice the pineapple into 1cm slices. and place in a heatproof serving dish.
Spoon the sherry over the pineapple The pineapple will float in the sherry.
Spoon the sugar over the peaks (tips) of the pineapple
Place in a preheated oven at 190 degrees and bake for 40 minutes.
Every ten minutes baste the pineapple with sherry and place back in the oven.
Leave the pineapple to sit for 5 minutes and then serve.
Pour a desert spoon of cream into the sherry sauce and with a knife edge swirl the cream to make a marbled effect.
Pale Cream must be served chilled, at around 7º C.
The ideal wine to pair with foie and pâté.
Very pleasant with fresh fruit (pear).
Chill in the freezer and serve between 7 & 9º C.
A combination of the flor with sweetness.
In a white wine glass or a wide rimmed glass with ice.