Ginger spice pineapple (or peach) dessert
Category
Dessert
Servings
serves 4 or 5
This is a great standby dessert we made one version with fresh pineapple and another with tinned peaches with Tiptree Spiced Rum Liqueur. If you can find cocktail cherries with Maraschino with stalks that will add height to this layered dessert.
Ingredients
- 1 (225g approx) Jamaican Ginger Cake
-
2 tblsp Tiptree Spiced Rum Liqueur
- 1 Fresh Pineapple or 1 tin x 410g approx Peaches slices in juice
-
1 tblsp Tiptree Ginger Conserve
- 1½ tblsp Full Fat Crème Fraiche
- 200ml Fresh Double Cream
- 8 or more Cocktail Cherries (preferably with Maraschino flavouring) or fresh 1 clementine
- 1 tblsp Split Almonds - freshly toasted (optional)
Directions
- Cut cake in half lengthwise and put bottom half on serving plate or board
- Sprinkle Tiptree Spiced Rum Liqueur onto this half of cake – the base of the dish
- If using pineapple: remove skin and centre core from pineapple, then cut into rounds
- Cut 2 or 3 rounds of pineapple into chunks and mix with Tiptree Ginger Conserve then place a layer on cake base.
- (If using peaches spread Ginger Conserve on bottom part of cake. Drain peaches, retain juice and pat dry if necessary, put half the peaches onto jam on the cake base – then continue the main recipe)
- Now take the top half of the cake and spread Crème Fraiche on the underside; place on top of the base cake
- Whip double cream until it holds its shape, then either pipe or spread cream on top of cake
- Decorate with toasted almonds and slices of pineapple or peaches, garnish with cherries or a peeled clementine
- Serve with any remaining fruit and juice in separate dish – you can add a splash of Spiced Rum Liqueur
- This dessert can be chilled but it is best served at room temperature.
