A light sponge flan case filled with fresh pineapple, brandy, almonds cream, Pineapple Flan is ideal for a dinner party dessert. The flan case may be made in advance and the dessert assembled at the last minute.
1 X 9-inch Flan Case made with sponge, baked blind and cooled
1 fresh pineapple, peeled, cored and finely chopped
4 tablespoons brandy
4 tablespoons ground almonds
10 fl. oz. double cream , beaten until stiff
1 tablespoon icing sugar 1 oz. slivered almonds, toasted
Preheat the grill to high.
Place the flan case on a heatproof serving dish. Arrange the pineapple in the flan case. Set aside.
In a small mixing bowl, combine the brandy and the ground almonds together. Spoon the mixture over the pineapple.
Pile the cream on top, sprinkle over the sugar and scatter the slivered almonds on top.
Place the dish under the grill for 1 minute or until the sugar has caramelized and the cream has melted.
Remove the dish from under the grill and set it aside for 10 minutes or until it is quite cold.