Roasted Pineapple Recipe By: Colin Cowie in Butter Rum Sauce
If you prefer, grill the pineapple on an oiled grill until heated through and caramelized, about 10 minutes on each side. You can even make the sauce right on the grill in a small saucepan, or make it ahead and reheat it while you grill the pineapple. You might like to serve this with ice cream or a combination of sorbet and ice cream – vanilla ice cream and mango sorbet would be delightful.
- 8 tablespoons (1 stick) unsalted butter
- 1 cup lightly packed brown sugar
- ½ cup Meyers or other dark rum
- A pinch of nutmeg, cinnamon, and allspice
- Oil or spray for the grill
- 8 1-inch thick slices of very ripe, fresh pineapple, cored if not totally soft in the center
1. In a small saucepan, cook the butter, sugar, rum, and spices over medium heat, stirring until the sugar is dissolved and the butter is melted. Bring to a simmer and cook for about 10 minutes longer, stirring occasionally, until the sauce is slightly syrupy and coats the back of a spoon. Keep warm.
2. Line a broiler pan with aluminum foil. Position on an oven rack about 6 inches from the broiler, and heat the broiler. Place the pineapple slices on the broiler pan. Broil the pineapple until heated through and caramelized, 8-10 minutes on each side.
3. Transfer the pineapple slices to serving plates and serve immediately with the warm sauce.
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