Roasted pineapple with vanilla and flambeed with old rum

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Roasted pineapple with vanilla and flambeed with old rum-

Preparation:
  1. Peel and prepare the pineapple.
  2. Cut 4 thick slices and withdraw the hearts (core).
  3. Preheat the pan and add 20 g butter. Once the butter turns hazelnut-brown, put the pineapple inside.
  4. Sear well. Sprinkle with sugar and let it caramelize.
  5. Flambe with old rum.
  6. Pour orange juice over it and add the vanilla pods (cut in half, following their length).
  7. Boil the whole on small flame, moistening the pineapples from time to time.
  8. Once you obtain a syrup-like sauce, the pineapples are cooked.
Presentation and arrangement:
  1. Place a pineapple slice in the middle of a serving dish and cover it with sauce. Lay a scoop of vanilla ice-cream on top of it.
  2. Put a currant grape and mint leaf as decoration next to it.
  3. Serve this dessert warm.

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