Roasted Pineapple with Malibu Rum and Cloves
Episode 4: Natasha's Menu
|1||small pineapple, peeled, halved and cored|
|1/3 cup/80 g||granulated sugar|
|1/4 cup/60g||unsalted butter|
|1/4 cup/60 ml||Malibu rum|
|1/3 cup/80 ml||heavy whipping cream|
- Preheat the oven to 400°F/204°C. Push the cloves into the rounded side of the pineapple halves, dividing equally and spacing evenly apart. Melt the butter in a large heavy ovenproof pot over medium heat. Place the pineapple halves in the pan flat side down.
- Cook until the butter begins to color and become pale golden, about 10 minutes. Sprinkle the sugar over the butter and stir for 3 minutes, or until the sugar melts. Place the pot in the oven for 15 minutes, or until a caramel sauce forms. Using pot holders, remove the pot from the oven. Add the rum to the sauce in the pot and turn the pineapple halves over.
- Return the pot to the oven for 20 minutes, or until the pineapple is tender. Transfer the pineapple halves to a platter. Add the cream to the sauce in the pan and stir over medium-high heat until the sauce thickens slightly, about 3 minutes. Pour the caramel sauce over the pineapple halves and serve.
Check out more recipes for Fruit Desserts