Save to your scrapbook
Whole roast pineapple with rum and vanilla caramel
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1 large, ripe pineapple
120g light muscovado sugar
1 vanilla pod, split and seeds scraped out
150ml spiced rum
25g unsalted butter
300ml vanilla ice cream, to serve
1. To prepare the pineapple, remove the crown and base, and peel with a sharp knife to reveal the yellow flesh. Remove the ‘eyes’ from the flesh, cutting them out in rows by slicing thin diagonal wedges away around the surface of the fruit. This creates a pleasing pattern as well as removing the inedible eyes.
2. Preheat the oven to 190˚C, gas mark 5. Put the sugar, vanilla pod and seeds, rum and butter in a small pan. Bring slowly to the boil, stirring to melt the butter, then simmer gently for 1-2 minutes until smooth. Put the pineapple on its side in a medium-sized baking dish and pour over the sauce, turning to coat.
3. Roast in the centre of the oven for 50-55 minutes, turning every 10 minutes and carefully basting with the sauce. Once the pineapple is caramelised and tender, remove from the oven, discard the vanilla pod and allow to cool for 15 minutes before slicing at the table and serving with the ice cream (or crème fraîche, if liked) and caramel sauce.
This recipe first appeared in Waitrose & Partners Food, March 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in February 2019.