Caramelized Pineapple
Caramelized pineapple is a quick dessert of sugar-crusted fruit served with a vanilla and rum cream sauce. The pineapple is coated twice in brown sugar, so the broiler leaves it crisp outside and soft within. The best step comes after: the rum is flamed right on the baking sheet, which lifts the browned sugar off the metal and puts it into the sauce. A split vanilla bean gives the cream its depth.
Instructions
Put the scraped vanilla bean and its pod in a pan with the heavy cream and half of the brown sugar (¼ cup). Keep the rum and the other ¼ cup of sugar aside for later.
Heat the pan over medium heat until the sugar has dissolved and the mixture has thickened slightly. This takes 15 to 30 minutes.
Lift out the vanilla pod and let the sugar mixture sit at room temperature for 30 minutes.
Dip each piece of pineapple into the sugar mixture, then roll it in the remaining brown sugar. Add more sugar as needed so every piece is well coated.
Set the pineapple on a greased baking sheet and place it under the broiler. Shake the sheet constantly until the pineapple is well browned.
Take the pineapple off the sheet and keep it warm.
Set the baking sheet across two burners over high heat. Add the rum and ignite it, then scrape up the browned bits from the pan. Boil until the rum has reduced by half.
Stir the reduced rum into the remaining sugar mixture. Serve the pineapple with this sauce on the side.
Make it personal.
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