Pineapple Daquiri Sundaes
Pineapple Daquiri Sundaes (compliments of Cammi-pea, twopeasinabucket.com)
1 pineapple, cored, peeled and cut into 1/2 inch chunks
1/2 C dark rum
1/2 C sugar
3 tbsp lime juice
Peel of 2 limes, cut in long strands
1 tbsp cornstarch or arrowroot
Vanilla ice cream
Fresh raspberries and mint leaves (optional)
Place pineapple, rum, sugar, lime juice, peel and cornstarch in slow cooker; mix well. Cover; cook on HIGH 3 to 4 hours. Serve hot over ice cream. Sprinkle with raspberries and mint leaves, if desired. *TIP* Substitute 1 can (20 oz) crushed pineapple (drained) for fresh pineapple. Cook on HIGH 3 hours. For a variation, serve sauce over pound cake instead of ice cream.
1 pineapple, cored, peeled and cut into 1/2 inch chunks
1/2 C dark rum
1/2 C sugar
3 tbsp lime juice
Peel of 2 limes, cut in long strands
1 tbsp cornstarch or arrowroot
Vanilla ice cream
Fresh raspberries and mint leaves (optional)
Place pineapple, rum, sugar, lime juice, peel and cornstarch in slow cooker; mix well. Cover; cook on HIGH 3 to 4 hours. Serve hot over ice cream. Sprinkle with raspberries and mint leaves, if desired. *TIP* Substitute 1 can (20 oz) crushed pineapple (drained) for fresh pineapple. Cook on HIGH 3 hours. For a variation, serve sauce over pound cake instead of ice cream.
posted by mrs.obie at 2:24 PM
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