Do you like fruit? Why not trying this stuffed pineapple? I love having this dessert on a summer day. In addition, its very easy to prepare the recipe. Lets start!

1 large pineapple 1 tin sweet cherries (drained) 1 tin peach slices in syrup (drained) 3 bananas 4 tablespoons Cointreau 2 tablespoons sugar

Stuffed pineapple

Ingredients:

Firstly, cut the pineapple in half lengthwise. Using a small paring knife, make a cut from the pineapple skin, all the way around the pineapple. Remove the core and discard.

Secondly, using a large spoon, remove the pineapple flesh from its skin, making sure to leave some of the flesh all around each pineapple half.

Thirdly, set the pineapple shells aside and cut the pineapple flesh into pieces.

Fourthly, put the chopped pineapple in a bowl. Drain the sweet cherries and peach slices in syrup and cut into pieces. Put the rest of the chopped fruit in the same bowl.

Fifthly, add the sugar to the mixture. Pour Cointreau and some tablespoons of syrup of peaches.

Sixthly, stir everything well. Finally, stuff the pineapple with the mixture. Yum! Bon apptit! Cook: Ana Mara Serrano

Preparation:

Ive chosen this recipe because its the most popular in my family and we prepare a few apple tarts at weekends or in summer afternoons. Its an easy dessert to make. You only need to get these ingredients and utensils which you can find in a normal kitchen and to follow the steps.

180 g puff pastry, thinly rolled into a circle 30cm in diameter 30 g butter, cut into cubes 4 apples, peeled 2 tbsp. sugar 2 tbsp. apricot jam 2 apples, peeled and diced 1/2 tsp. cinnamon powder 85 g sugar

Glace a wide saucepan on a medium heat and put in the diced apples and with the sugar. Heat and stir until they start to break down. You can mash them with the back of the spoon to help them along.

Keep stirring until most of the liquid has evaporated. Then turn off the heat and put in the cinnamon powder.

Continue to stir and mash the apple mixture for about a minute more, then set aside.

Preheat the oven to 230C. Cut the apples: Take one of the peeled apples and cut off the sides without cutting into the

core, which you can then discard. Cut the apple pieces into thin wedges and repeat this with the rest of the apples.

Place the puff pastry circle on a baking tray. Spread the apple filling evenly over its surface. Next, layer the apple wedges in a circle, carefully around the side, and finish off with an arrangement in the centre.

Cover with sugar and butter: Sprinkle a little sugar over the top of the tart. Then also place on various small knobs of butter.

Bake: Place the tart into the preheated oven and bake for approximately 25 minutes, then remove.

Heat the jam: Put the apricot jam into a small saucepan and add 2-3 tablespoons of water. Heat on a medium temperature and stir together until the jam liquefies. Then take off the heat.

Glaze and serve: Using a brush, paint the surface of the tart with the liquefied jam. This will give it a glazed, shiny look, and add to the flavour. It is now ready to serve. Try it with a little whipped cream, or vanilla ice cream.

Thats all! Now, you have to wait because its better that the cake isnt too hot. Yummy, yummy!!! Would you like a slice of this?

Rubn Paela

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