Simon Rimmer served up a delicious pineapple upside down tarte tatin with mascarpone, coconut and vanilla ice cream and on Sunday Brunch.
The ingredients are: 50ml of water, 100g of caster sugar, 25g butter, 20ml rum, 1 pineapple cored and quartered, then sliced, ready rolled pastry (320g) and a little milk to brush the pastry with.
For the topping: 200g of mascarpone, 200g of soft scoop coconut ice cream and 1 vanilla pod.
Garnish with toasted coconut shavings.
See more Sunday Brunch recipes in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.