Sweet, juicy and a little bit boozy, this Pineapple Romanoff is an easy and luscious dessert that comes from the Thomson kitchens on Mt. Kilimanjaro. The dish is defined by presentation: pineapple served out of pineapple provides a fun, tropical feeling wherever you’re eating it–whether that’s your living room or at camp, just after the Barranco Wall.
(When climbing Kili, Thomson cooks do not put rum into this recipe–alcohol and high altitude don’t mix! The addition of rum is purely for when you’re making it at home).
Pineapple Romanoff shines in the summertime but tastes great in any season. Due to its size, it’s best served to a group–whether you’ll climb Kilimanjaro together is up to you.
Here’s what one food blogger thought of the Pineapple Romanoff on Kilimanjaro. Enjoy!
- 1pc large pineapple
- 4 tbsp. cream
- 2 tbsp. icing sugar
- 1 tot dark rum*
*A tot is equal to one-eighth of an imperial pint of rum, or approximately 25 ml/0.8 US fluid ounces. This was the daily amount of rum given to sailors on Royal Navy ships between 1850-1970.
- Cut pineapple in half on the long side. Slowly scoop all innards and ensure you have two “bowls” from the pineapple halves.
- Cut all pineapple fruit in cubes (any size is fine, but one-inch cubes work well), then return them to the pineapple bowls. Set aside.
- Put 4 tbsp. cream in a separate bowl. Add icing, sugar and dark rum. Stir well.
- Pour the pineapple cubes into the bowl. Mix until the pineapple cubes are evenly coated in cream.
- Pour the mixture back into the pineapple halves. Serve right away or chill and enjoy within a couple hours of assembly.