Among other possibilities, this jam fits perfectly with meat dishes – Caribbean, Creole and Asian recipes, with pork and duck meat – associating sugar and salt.

An idea of recipe :


Ingredients :

200g of Pineapple-Rum-Cinnamon jam,
250g of short crust pastry,
200g of cane sugar,
250g of flour,
50cl of pastry cream,
6 eggs.


Put the short crust pastry in a pie plate.
Mix the jam and the pastry cream.
Pour over the uncooked pie pastry.
Beat the whole eggs with the sugar then add the flour.
Add this preparation to the mold, up to 1.5cm from the edge.
Place in the oven and cook for 45 minutes at 160 ° C

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