Roasted Pineapple Caribe
Serves8
Cooking Methodbaking
CostInexpensive
Total Timeunder 1 hour
Make Ahead RecipeYes
Kid FriendlyYes
One Pot MealYes
OccasionCasual Dinner Party
Recipe Coursedessert
Dietary Considerationegg-free, gluten-free, peanut free, tree nut free
Five Ingredients or LessYes
Mealdinner
Taste and Texturefruity, sweet
Type of Dishdessert, fruit
Ingredients
- 1 large ripe pineapple
- ½ cup sugar
- ½ cup dark rum
- ½ vanilla bean, split, seeds scraped out and reserved
- 1 (2-inch) cinnamon stick
- ½ cup honey
- Vanilla or cinnamon ice cream, for serving
Instructions
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Preheat the oven to 375°F.
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Pare away and discard the pineapple skin. Cut pineapple lengthwise into quarters and cut away the core. Set aside.
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In a deep ovenproof skillet, combine the sugar, rum, vanilla bean and seeds, and cinnamon stick over medium heat. Warm the mixture, stirring often, until the sugar melts. Cook about 5 minutes until the mixture to thickens slightly, then add the honey and stir until melted. Add the pineapple quarters, coat with the mixture. and simmer for 5 minutes.
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Transfer the skillet to the oven and bake. basting with the liquid once or twice, for about 25 minutes or until the mixture darkens and caramelizes.
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Remove the pan from the oven. On a carving board, cut the pineapple into thin slices. Fan out the slices on the side of serving plates and drizzle with the sauce. Serve with a scoop of vanilla or cinnamon ice cream set next to the pineapple.
1997 Christopher Idone
