Vanilla and rum roasted pineapple.
(photo credit: Laura Frankel)
I am sort of iffy on pineapple, except when it is bathed and basted in dark rum and vanilla. Roasted pineapple gives off its juices which are thick and perfumed with pineapple essence and a pureed banana. This simple and exotic treat makes a delicious dessert for a meat or dairy meal. Save the juices and drizzle on ice cream or pound cake.
1 ripe* pineapple
1 vanilla bean, scraped, reserve seeds and bean
6 ¼-inch thick slices of peeled ginger
1 ripe banana, peeled and pureed
¼ cup dark rum
1 ½ cups pineapple juice
¼ cup water
Pinch of chili flakes (optional)
1. Cut off the ends of the pineapple and peel down the skin with a sharp knife. Cut out as many “eyes” (indentations) as possible.
2. Core the pineapple with a sharp knife or apple corer. Poke several holes in the pineapple and push cut segments of the vanilla bean into the holes.
3. Place the pineapple in a shallow casserole pan. Whisk the remaining
ingredients together and baste the pineapple. Bake the pineapple,
covered with foil, and baste every 15 minutes for 1 hour.
4. Slice and serve with pan juices and vanilla ice cream or sorbet.
*A ripe pineapple will smell sweet and perfumed. A pineapple that is
under ripe will have no fragrance at all. A ripe pineapple will be
slightly yielding when gently pressed. To ripen a pineapple-leave at
room temperature for a few days. Pulling a leaf out of a pineapple and
testing the ease at which the leaf comes out as a sign of ripeness is a