Griddled pineapple with salted caramel recipe

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The first time I visited Hawaii we stayed in a friend’s house on the big island. Outside our bedroom window was a tall papaya tree. On a dare my boyfriend tried lớn climb khổng lồ the đứng đầu of that tree & pick a large pink and orange papaya. He never got more than halfway up so we ended up knocking it out of the tree with a big pole. It was sweet và juicy, & we got a couple meals out of that one fruit. I remember seeing someone at the beach climb up into a coconut tree with a machete in his belt & hack down a couple of coconuts. There was plenty of pineapple too, but it was in the form of chunks or slices on or in almost everything I ate—as a garnish, in a sandwich, or on the side of a glass & I happily ate every piece I was served. I don’t remember seeing any pineapple trees growing anywhere though, and after doing a bit of research recently I discovered that pineapple is not native to Hawaii but to lớn South America. But pineapple makes me think of Hawaii. Every time I eat it, I am reminded of those balmy islands in the Pacific. Lượt thích many of us I missed going to Hawaii this year & can’t wait khổng lồ return; until I do, I’ll make the following dessert và dream of Hawaii.

Note: Rather than a spicy hot flavor, the pink peppercorns give this dish a slightly warm và floral taste. But don’t put in too many or the flavor will overpower the pineapple.

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Adapted from Claudia Fleming’s book “The Last Course”


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Serves 4

Ingredients:

1 fresh pineapple, skinned, cored, & sliced into 8 pieces

1 cup granulated sugar

1 teaspoon light corn syrup

1 vanilla bean

1 tablespoon pink peppercorns

1 cất cánh leaf

3 tablespoons dark rum

4 tablespoons unsalted butter

Pinch of salt

Preheat oven to lớn 375°

Directions:

Top, skin, and core the pineapple. Lay it on its side, slice into 8 circles, & core. Gently slice the vanilla pod, peel the skin back và scrape the pulp into a small ramekin.

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To a medium oven-proof pan địa chỉ cửa hàng sugar, corn syrup và ¼ cup of water, increase the heat to medium high. Stir only at the beginning to lớn combine; then leave alone until you get a copper caramel color. The sugar starts khổng lồ melt and bubble slowly but once the sauce starts khổng lồ color, it darkens quickly. As it starts lớn color, swirl, & turn the pan over the heat. When it’s the màu sắc of copper pull it from the heat (after about 8 minutes). Add the pineapple, the vanilla bean, pulp, & bay leaf. Put into the oven and cook for 30 minutes, turning the pineapple after 15 minutes.

You can let the fruit cool in the pan and make the sauce just before serving. When you are ready to lớn make the sauce, take the pineapple out và let it sit on a platter. Warm the sauce over medium heat and địa chỉ the butter, rum, peppercorns, & a pinch of salt. Once the butter has melted pour over the pineapple and serve. The pineapple is delicious with coconut ice cream.