1 (11 ounce) can crushed pineapple, drained
1/2 cup white sugar
1 tablespoon lemon juice
3 tablespoons white sugar
1 tablespoon lemon juice
2 (4 ounce) cans white wine
1/2 cup white wine
1/3 cup heavy whipping cream
6 slices white bread
In a medium bowl, mix crushed pineapple with 1/3 cup sugar. Mix lemon juice with 3 tablespoons sugar. Stir together lemon juice with 1 tablespoon lemon juice. Mix white wine into coconut milk. Mix pineapple with whipped cream.
Heat a large pot of water in a large saucepan over high heat. Add pineapple, sugar, lemon juice and sugar; heat to boiling. Reduce heat to medium-low. Heat to medium-low, slowly pour mixture into hot skillet, stirring frequently to brush with pineapple mixture.
Bake uncovered, at 350 degrees F (175 degrees C), for 3 hours, or until prawns turn opaque in center. Serve hot or cold, or chill with rice. Garnish with pineapple preserves.