- 8 slices of pineapple
- 250 g Gentilini Osvego biscuits 5 Cereals
- 80 g melted butter
- 50 g walnut kernels
- 100 g brown sugar
- A little glass of rum
- 250 g fresh cream
First prepare the pineapple. Remove it from the outside and then cut into slices. Put the brown sugar in a pan and add two tablespoons of water.
Cook over a low heat until the sugar has melted.
Add pineapple slices and cook at least 5 minutes per side, or until you see that the outside is caramelized.
At the end of cooking blend with rum. The addition of the liqueur is not essential and depends on your personal taste.
Meanwhile prepare the crumble. Crumble the biscuits and nuts and melt the butter over a low flame. Mix together biscuits, butter and walnut kernels.
Place them on a baking tray and cook (in the oven) for 5 minutes at 180 º.
Whip the cream.
Serve the pineapple slices covered with crumble and accompany with the cream.