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Roasted Pineapple with Sticky Vanilla

Caramelised, roasted pineapple slices oven baked with sticky vanilla and dark rum. Adjust the ginger and cayenne pepper to your own taste.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 20 mins
Servings: 6 people
Calories: 171 kcal
Course: Dessert
Cuisine: French

Ingredients

  • 1 large pineapple (at least 1 kg)
  • 100 g (½ cup) sugar
  • 220 ml (1 cup) water warm
  • 6 slices (10g) ginger less or more, according to taste
  • good pinch cayenne pepper or chilli powder
  • 1 vanilla pod (bean) cut in 4
  • 30 ml (2 tbsp) dark rum

Instructions

    Cup of Yum
  1. Prepare the syrup: carmelise the sugar. Stir sugar in a saucepan with 2 tablespoons (30ml) of the water to dissolve a little then place on a medium heat without stirring.
  2. After about 10 minutes, as soon as the caramel turns a dark golden colour, add the ginger slices and cayenne pepper then immediately add the rest of the warmed water.Tip: it's important it's warm-hot, otherwise the caramel will instantly harden.
  3. Stir then bring to the boil. Take off the heat then add the rum.
  4. Preheat the oven to 210°C. Prepare the pineapple by cutting off the outer skin with a sharp knife then cut into 3-4cm slices, removing the inner core (an apple corer makes this easier, otherwise cut out with a sharp knife).
  5. Cut the vanilla pod down the middle and cut into 4. Place the pineapple slices in a roasting tin, pour over the caramel and roast in the oven for about 50-60 minutes, spooning the syrup over the pineapple every 15 minutes to coat evenly.
  6. Remove from the oven and leave to cool slightly.

Notes

  • Serve either at room temperature or chilled. Best either on its own or served with coconut macaroons.
  • Serve either at room temperature or chilled. Best either on its own or
  • Use this recipe as a base and serve a pineapple slice as a first layer for:
  • Condé rice puddings;
  • vanilla, coconut or plombières ice cream.