Rum Caramelized Pineapple, a very simple yet very tasty dessert that usually appeals to both adults and children. Do not worry about the latter, because the alcohol evaporates during cooking. For this recipe, I recommend choosing a fruit that is ripe but still rather firm to the touch. When it is fresh, it has a bright color, leaning towards yellow-green. I’ve also noticed that if you try to remove leaves from the top, they come off easily only if the pineapple is ripe. This is an ideal recipe all year round, to be served very hot in winter but also just out of the refrigerator in summer, perhaps accompanied by a good vanilla ice cream.
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- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz pineapple
- 3 tbsps sugar
- 3 tbsps rum
- 1 sprig Fresh mint
Tools
- 1 Pan
- 1 Cutting Board
- 1 Knife
Preparation
Remove the pineapple crown and bottom. Then move on to the central part and once completely peeled, remove the tough spots containing small tufts, still using a sharp knife.
Cut the pineapple in half and without discarding the central part, slice it into pieces with a thickness ranging from 1 to 2 inches. Place a non-stick pan on medium-high heat, feel with the palm of your hand when it reaches the right temperature and only then start grilling the slices.
Turn them over two or more times until golden and drizzle with the rum. After letting it evaporate for a few seconds, add the sugar and caramelize for a few minutes, but without reducing the sauce too much. Finally, add a sprig of fresh mint.
Arrange the slices on a serving plate and drizzle with the cooking juices.
Serve immediately our Rum Caramelized Pineapple, but not before decorating it with a tuft of fresh mint.
Advice
The caramelized pineapple keeps in the refrigerator for a few days, but inside an airtight container.
I then recommend reheating it in the microwave, although it is also delicious cold from the fridge, especially in summer.
