Puerto Rican Sangriams Irene Juice Recipes

SAUTEED PINEAPPLES IN DARK PUERTO RICAN RUM ANDCOCONUT FLAMBE SAUCE ON VANILLA ICE CREAM

Steps:

• Preheat the oven to 350 degrees F. Bake the puff pastry rounds until golden brown, about 10 to 15 minutes. When golden, remove and let cool.
• Saute pineapple with coconut cream, brown sugar, pineapple juice, coconut, and cinnamon sticks. When pineapple caramelizes, remove from the heat and carefully add the dark rum. Return to the heat and carefully flambe. Cook until the alcohol cooks off and the flames die out. Remove from heat.
• To assemble, in large serving bowl or cup, place puff pastry round first in the center. Scoop out ice cream and place on round. Serve warm pineapple-rum sauce over ice cream. Garnish with some extra toasted coconut or with half cinnamon stick.

PUERTO RICAN SANGRIA(MS. IRENE JUICE)

Steps:

• 1. 1 LARGE POT, MIX THOROUGHLY,WITH A RUBBER SPATULA,INGREDIENTS, UNTIL SUGAR DISSOLVES
• 2. ADD THE PEACHES OR ANY CAN FRUIT OR FRESH FUIT YOU WANT.
• 3. POUR INTO A GLASS PITCHER AND SET IN REFRIGERATOR. WHEN REAADY TO SERVE, POUR OVER ICE IN TALL GLASSES
• 4. GARNISH WITH ORANGE AND LIME WEDGES. (OPTIONAL)
• 5. FOR PICNICS I USE A 5 GALLON COOLER AND ICE CAN BE ADD AS THEY DRINK. IN A REGULAR LARGE CUP DELISH AND REFRESHING. ENJOY

PUERTO RICAN SANGRIA

Steps:

• Combine all ingredients in a pitcher, chill for at least an hour and enjoy.