Cooking With Wine

Pineapple Explosion

by Liz Silva Hall

1 store bought angel food cake
1/2 cup orange marmalade
1 can crushed pineapple
1/4 cup NM Tropical Fruit Riesling
4 tbsp pineapple juice
1 small orange segmented and chopped finely
1 pk low fat vanilla pudding (done to pk direct)
2 tbsp Jamaican rum

Preparation:

Prepare the pudding as per package instructions and then set aside. Cut the angel food cake into bite size pieces. You will probably only use about 1/2 to 3/4 of the cake. In a deep glass bowl arrange a layer of the angel food cake. In a sauce pan over a medium heat bring the marmalade to a slow simmer, stirring often. Add the juice, the wine and rum. Stir thoroughly. Let cool for a few minutes. Drizzle the mixture slowly on your first layer of the cake. Layer the pudding next, and the fruit mixture after that. Start the process over again for a two layer dessert. Finish with a layer of the pudding and the fruit on the very top. Chill for a few hours in the fridge so that flavours all have a chance to combine. This makes an excellent dessert that you won’t feel guilty about!

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