Caramelized Pineapple with Rum


1 large Pineapple
4 tablespoons unsalted butter
6 tablespoons brown sugar; packed
1/4 cup rum, preferably dark; plus
1 tablespoon rum, preferably dark
4 servings ice cream

Preheat broiler and line a shallow baking pan with foil.

Trim pineapple leaves to about 2-inches. Quarter pineapple lengthwise and cut and discard cores. With a sharp knife cut fruit from rinds, keeping rinds intact and reserving them. Cut pineapple crosswise into 1/4-inch
thick slices.

In a saucepan cook butter, 4 tablespoons brown sugar, and rum over moderate heat, stirring, 1 minute. Add pineapple, stirring to coat, and cook mixture 1 minute. Put reserved rinds in baking pan and with a fork and
spoon return pineapple pieces to rinds, arranging in original shape. Spoon remaining butter mixture over pineapple and sprinkle tops with remaining 2 tablespoons brown sugar. Broil pineapple about 3 inches from heat until slightly charred and heated through, about 8 minutes.

Serve caramelized pineapple with ice cream.

Source: Sara Moulton

4 servings

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