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Peel and cut ripe pineapple into thick slices and add to the pan, coating with the buttery rum sugar. Cook for 5 minutes and serve hot topped with crushed ginger biscuits and a drizzle of fresh cream.
Garten's marinara recipe required a 1/2-cup of wine, crushed tomatoes, fresh parsley ... leaving a bit of room at the top to pour in the ginger beer. The pineapple and mango juices gave it a tropical ...