Guarani

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A Fairtrade dessert based on Cranachan, and named after the Tupi-Guarani Indians of Paraguay who domesticated the fruit that we now know as the pineapple. This is an English recipe with Scottish origins, although it has Caribbean pretensions.

Ingredients

1
slice FAIRTRADE pineapple
280 ml
double cream
30 ml
FAIRTRADE rum
20 ml
FAIRTRADE cashew nuts
30 ml
Mexican FAIRTRADE honey
1/2
FAIRTRADE mango
FAIRTRADE
Sources

Method

Preparation

Toast the cashew nuts on a baking tray in the oven at gas mark 3 (165 °C; 325 °F) for about 20 minutes.

Remove skin and centre from the pineapple slice as necessary. Chop into small (pea sized) pieces.

Peel the mango and make slices for decoration. Cut some into small pieces.

Whizz the cream in a blender until it holds stiff peaks. Turn out into a mixing dish.

Mix the honey and rum together, and then mix this with the cream.

Assembly

Make a bed (1 cm) of chopped pineapple in large tall wine glasses, (one per person).

Add the rest of the pineapple and mango (not the decoration) to the cream and turn.

Chill the glasses and the cream mix for 30 minutes (in the refridgerator).

Layer the creamy pinapple / mango mix on top of the pineapple bed in each glass.

Decorate each glass with a few toasted cashews and a piece of mango.

To serve

Serve chilled as a cold dessert after dinner.

Variations

Cranachan.

Banana Rumba.