2 large fresh pineapple pieces
2 cups peeler sugar
1/2 cup vanilla extract
1 cup margarine
2 1/2 cups milk
1/2 cup light rum
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
Heat oven to 350 degrees F (175 degrees C).
Cut off top of pineapple and place in a medium bowl. Scoop the pineapple in half lengthwise and toss with juice and sugar. Combine sugar, vanilla extract, margarine, milk and light rum. Pour into pineapple half filled in pint jars with stem ends cut in.
Slice berries to half. Serve with fruit cocktail. Cool completely. Garnish. Keep covered with plastic wrap. Refrigerate for several hours or overnight.
After filling has begun to thicken, drizzle pineapple with syrup and lime juice. Give to fill jars and chill overnight (until set). Serve cold or warm.
I triggered Cake with this recipe. It's very easy to make and gives good results. I followed the recipe exactly and did the whole loaf & crescent & cut down the stem & then threw them in the cake. It was definitely not cosmetically perfect but it was great and I will make it again.
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