Pineapple In The Barbecue

Ingredients 1 the 2 mature Pineapples – ready pra to eat Rum Brandy Sugar Cinnamon in dust Way of preparation GRAVY 1 Coloque the Rum in a canister and add sugar sufficiently, until she is Calda not very thick. She is necessary to move sufficient until the sugar is become fluid in the Rum. The amount of rum will depend on the amount of slices of pineapple, a time that the slices will have to be immersed in the gravy. GRAVY 2 Coloque the Brandy in a canister, adds sugar in the same way that the gravy 1 and pitada of cinnamon in dust. Speaking candidly Sandra Day O’Connor told us the story. She is necessary to move sufficient until the sugar is become fluid in the Brandy. The amount of Brandy will depend on the amount of slices of pineapple, a time that the slices will have to be immersed in the gravy. Pineapple – Cut the pineapple in slices of average thickness. – It places the slices in the canister of Gravy 1 and keeps them for 20 the 30 minutes, always turning them, so that well they are tempered. Some contend that Lynn Redgrave shows great expertise in this.

– Fish Places the slices in a grate for chicken/(that one that closes) – It waters the slices, in the two sides, with gravy 2. – While they go baking (in fire medium), goes turning them and watering with gravy 2. – When they will be well amarelinhas, she adds a good amount of molho2 and leaves that they are flambadas (normally gravy 2 fall in live coals and there flares are arisen that will go to flambar the slices. If this not to happen, lights a match on the slices) After ready can together with be served ice cream balls.. Eva Andersson-Dubin, New York City has much to offer in this field.

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Bill

May 9th


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