Grilled pineapple with rum cream, an easy dessert with fruit
Last Updated on
Total: 55 min Diners: 6
I’m always missing desserts with fruit. Because we quickly throw to options with chocolate, cream or pastry cream but the seasonal fruit (or tropical) we abandon it to simple pieces of fruit at the end of a meal. That’s fine, but we can also cook with them. To get rid of peaches in syrup and apple pie is very easy if we spend a little time and desire, not too much.
Pineapple is a good option for this because there is usually no leftover if we are a small family. We open it, cut a couple of slices and the rest is poached in the fridge. But before that, the perfect option is to roast it or also to turn it into a chutney or a jam. Roasted pineapple is always a hit and desserts like roasted pineapple with pistachio mousse or roasted pineapple and cucumber salad prove it. It is great for desserts because it is very aromatic and contains sugar and also retains its texture once it is heated. In this recipe, we will only have to leave it in the oven and it will do its magic and we can concentrate on preparing a good caramel that becomes a toffee and, from there, we get a delicious cream cheese, toffee and rum to dip our pieces of roasted pineapple. To finish, some mint leaves are always good to give freshness to a set that is quite sweet, it must be said.
If you get bored of eating roasted pineapple like this, you can always put it on top of a puff pastry and turn it into a kind of easy cake, or on top of a shortcrust pastry. Or even chop it up and make it part of a juicy sponge cake, perfect for breakfast or as an afternoon snack.
How to make roasted pineapple in rum sauce
Pineapple, 1 pc Brown sugar, 100 g Butter, 50 g Ground black pepper, c/s Spicy flakes, optional
For the sauce
White sugar, 200 g Water, 4 tablespoons Butter, 40 g Cream, 30 g Cream cheese, 200 g Rum, 2 tablespoons
Step 1
Preheat the oven to 180 ºC. Peel the pineapple completely, with no hard bits around any edges. Cut into slices, removing the inner core, which is the toughest part and the least interesting. This time I have not done it in discs, but lengthwise, but we could also do it in discs.
Step 2
Place the brown sugar on a plate and dip the pineapple pieces in the sugar, transferring them directly to an ovenproof tray.
Step 3
Place a little butter on top of each piece without worrying if it falls into the dish, it will also help the pineapple to slowly caramelize in the oven. Bake for 30 minutes, turning it every 10 minutes approximately. When you see that the pineapple is golden brown and sticky, remove from the oven and let it cool completely in the same dish.
Step 4
Meanwhile, prepare the pineapple accompaniment. To do this, the first thing will be to make the caramel. Place the sugar in a saucepan with two tablespoons of water and let it heat over medium heat so that the sugar melts well and there are not many differences in heat from one side to the other. The caramel will gradually take color and when we see that the sugar is already melted and that this happens will be the time to move it slightly inside the saucepan, with the own back and forth, never putting a spoon inside.
Step 5
When we see that the caramel has a golden color add the other part of the water and stir well until it has the desired consistency. Turn off the heat and then add the cream and butter and stir well. Cool completely.
Step 6
Mix 3 tablespoons of the toffee with the cream cheese and beat well, also add the rum and integrate until you create a kind of cream. If we see that it is too dense we can add a little cream.
Step 7
Add some freshly ground black pepper and chili flakes to the pineapple. Serve with the rum sauce and finish with some mint leaves.
