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Slow-cooked Pineapple in Chilli Syrup with Toasted Coconut Streusel
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- 50 g plain flour
- 30 g unsalted butter, cold, diced
- 5 g ground cinnamon
- 30 g Demerara sugar
- 30 g flaked coconut
Pineapple in Chilli Syrup
- 1 fresh pineapple (approx. 2 kg)
- 1 fresh red chilli, halved lengthways
- 400 g sugar
- 380 g dark rum
- 850 g water
- 1 Tbsp cornflour
- ice cream, for serving (see tip)
- fresh mint leaves, for serving
- per 1 portion
- 2905 kJ / 693 kcal
- 4 g
- 97 g
- 14 g
- 2.4 g
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