Ginger rum sauce

Ginger rum sauce

MAKES 500 gr. 30 minutes
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INGREDIENTS

Foe the sauce

  • 540 ml pineapple juice
  • 227 gr. sugar
  • 1 each vanilla beans
  • 43 gr. ginger, 1/8-in/3-mm slices
  • 90 ml jamaican dark rum
  • 14 gr. cornstarch
  • 60 ml water
  • 43 gr. butter

DIRECTIONS

Foe the sauce

Bring the pineapple juice to a boil. Keep warm over very low heat. To prepare the caramel, add a small amount of the sugar to a medium-hot pan set over medium heat and allow it to melt, and then add the remaining sugar in small increments, allowing each addition to fully melt before adding the next. Continue this process until all the sugar has been added. Cook to the desired color.

Foe the sauce

  • 540 ml pineapple juice
  • 227 gr. sugar
  • 1 each vanilla beans
  • 43 gr. ginger, 1/8-in/3-mm slices
  • 90 ml jamaican dark rum
  • 14 gr. cornstarch
  • 60 ml water
  • 43 gr. butter

Foe the sauce

Bring the pineapple juice to a boil. Keep warm over very low heat. To prepare the caramel, add a small amount of the sugar to a medium-hot pan set over medium heat and allow it to melt, and then add the remaining sugar in small increments, allowing each addition to fully melt before adding the next. Continue this process until all the sugar has been added. Cook to the desired color.

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@Yiannis Lucacos

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