Hunter Food & Wine

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	Balcony 644 at Gunyah Hotel
	Live Sparks Café
	Milano's on the Lake
	Salina Restaurant
	Station Masters Café
	Vita Lakeside Dining

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Pineapple Bugles

4 baby pineapples, or one large
110g desiccated coconut
175g sugar
2 vanilla pods
2.5cm fresh ginger, finely chopped
Juice of 2 limes
4 tbsp rum

1. Peel the skins off the pineapples, leaving the leaves at the top. Pour out the     coconut on to a large plate or tray.

2. In a saucepan mix the sugar, seeds from the vanilla pods, ginger, chilli and the     lime juice.

3. Bring to the boil and simmer until the sugar is golden in colour. Dry the     pineapples with a clean towel then pour the hot syrup into a tray and roll the     pineapples one by one in the sugar syrup and then in the coconut. Allow to
    set.

4. To serve place on a plate covered with flaked ice, pour on the rum and ignite.     The flame will dance around the leaves for a spectacular end to your meal.

5. Serve with vanilla bean icecream or sorbert.

Serves 2 to 4