Ingredients 8 servings
Flour: 3 dl
Butter: 100 g
Coldwater: 2 tablespoons
Filling:
- 1 Large fresh pineapple of about 1 kg
- Butter: 1 tablespoon
- Raw Cane Sugar: ½ dl
- Dark rum: 2 tablespoons
- Paint the ground cloves. ½ tsp
- Ground nutmeg: ½ tsp
Cream:
Whipped cream: 1 dl
Quark: 250 g
Raw Cane Sugar: ½ dl
Orange grated peel and juice of 1
How to prepare
- Chop flour and butter cut into smaller pieces, preferably in a food processor. Add the water and work quickly into a dough. Let the dough rest wrapped in plastic wrap in the refrigerator for about 30 minutes. Set oven to 225 °.
- Press out the dough into a pie mold, about 25 cm in diameter. Feel free to attach a strip of aluminum foil around the edge so that it does not slip down during baking. Bake the pie shell in the middle of the oven for about 15 minutes. Let cool.
- Peel the pineapple and cut away the rough log in the middle. Cut the pulp into small pieces. Or let the pineapple slices drain off and cut them into small pieces. Melt the butter in a frying pan or saucepan.
- Melt the pineapple for about 3 minutes. Add sugar, rum, and spices. Whip the cream and stir down the mince, sugar and orange peel. Put the cream in the pie shell. Spread the pineapple cutter over and garnish with mint leaves.
