July 21, 2007

Someone's in the Kitchen with Diinaaaaah!

Here's a simple dessert that will impress guests.

Caramelized Pineapple

1 fresh pineapple, cut into chunks
1/2 cup sugar
4 Tbsp butter, divided
4 Tbsp dark rum, brandy or water

Preparing the pineapple: If you've never done this before, you will be amazed at how easy it is. Using a sharp knife, cut off the end with the stem. Cut off the bottom. Slice the pineapple in half from end to end, then cut the halves into quarters, then again into eighths. Now slice off the inside wedge containing the tough middle (there's a reason for pineapple rings) and slice off the outer skin. Chop the fruit into 1 inch long chunks.

Put pineapple chunks into a bowl and sprinkle with the sugar. Toss to coat all of the fruit well.

On high heat, melt 2 Tbsp butter in a large non-stick skillet. Add the pineapple to the hot pan and cook for 10 or 15 minutes. Don't turn too often, but shake the pan frequently. You want the sugar to form a rich brown crunch coat on the pineapple. When it's ready, remove the pineapple.

Add the remaining butter to the pan juices, then the rum or other liquid. Heat and cook, stirring frequently and scraping up any tasty bits that stick to the pan, until it thickens a bit. If you used water instead of spirits, a small dash of almond extract can be added too.

Serve the hot pineapple over vanilla ice cream with a drizzle of the sauce.

Posted by Ted at July 21, 2007 07:12 AM | TrackBack
Category: Recipes

Sounds delicious. I might suggest a couple of tweaks:

1. Try using turbinado (raw) sugar or brown sugar -- the molasses content in them will enhance the flavors from the rum.

2. Try using a little coconut extract instead of almond, to hint at the flavors of Pina colada.

Posted by: Boy Named Sous at July 21, 2007 01:08 PM

Great suggestions. I haven't tried it with the almond, because I've used the rum. For hinting at Pina Colada, I've been experimenting with Pina Colada Macaroons. :D That recipe will show up here one day.

Posted by: Ted at July 21, 2007 09:43 PM


It also strikes me that your recipe lends itself well to flambe....

Posted by: Boy Named Sous at July 21, 2007 11:39 PM

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Posted by: website at March 8, 2013 05:24 PM
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