Pineapple Soaked in Liquor takes just a few hours to chill and infuse the pineapple with flavour. This pineapple soaked in alcohol is from Countess Morphy’s 1930s Kitchen Encyclopedia where it’s called Pineapple à la Creole.
Any liqueur such as cherry brandy, Curaçao or Grand Marnier works well, or choose your own favourite.
Pineapple à la Creole Recipe
Remove the top and one thick slice of a pineapple.
Remove all the hard centre part of the fruit with a grapefruit corer or a knife.
Slice the pineapple thinly and evenly and replace the slices one on top of the other. The pineapple should look as if it hasn’t been cut.
Fill the centre with caster sugar and liqueur – Grand Marnier, cherry brandy, Curaçao or any liqueur of choice.
Stand on ice for a few hours and serve very cold.