Fresh pineapple is a real treat. I love the candylike sweetness and vibrant yellow color.
- 4 ServingsServings
- Seeds scraped from 1 split vanilla bean
- 1/2 cup dark brown sugar
- 1/2 cup Granulated sugar
- 1 cup light rum or apple juice
- 1 whole large pineapple, peeled
- Pineapple Sorbet
- Preheat the oven to 300ºF.
- Heat the vanilla bean seeds, sugars, and rum in a large, ovenproof sauté pan over medium-low heat, stirring, until the sugars are completely dissolved. Add the pineapple to the pan and cook the pineapple, gently turning it several times, until thoroughly coated with the rum mixture.
- When the pineapple has become fragrant and is starting to give off its natural juices, about 15 minutes, transfer the pan to the oven.
- Roast the pineapple, basting it frequently with the pan juices, until it is a deep goldenbrown and very fragrant, about 30 minutes.
- Carefully remove the pineapple from pan and set it aside to cool slightly. Return thepan to a low burner and simmer the roasting juices until they are thick and syrupy.
- When the pineapple is cool enough to handle, cut it into 4 wedges and cut out the tough core from each piece. Serve with Pineapple Sorbet, and drizzle with the reduced syrup.
Source: Chef Laura Frankel - Jewish Cooking For All Seasons (Wiley)