Rum Pot with Pineapple

Cut pineapple into quarters, remove peel and discard stem. Cut pineapple quarters into small pieces. Rinse and clean strawberries. Rinse container with boiling hot tap water. Add strawberries and pineapple with sugar in layers. Fill with rum until the fruit is covered.

Leave to cool for 1 week. Offer rum pot fruits with gravy on a plate, sprinkle with pistachios and sprinkle with mint. Serve with vanilla yogurt. The rum pot can be kept for several weeks in a cool, dark place.

Tip: The higher the fat content of the yogurt, the more aromatic and creamy the result!

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