Pineapple is one of my favorite fruits. Sadly, I find that it's not cooked often enough. To me, the key to delicious cooked pineapple is to pick a great ripe pineapple, or you can just leave it on the counter for up to one week until it's a bit soft. You can serve this dish as a dessert of course, but it is also great with a roast or grilled meats.
Sweet
4
Lior Lev Sercarz
1 whole pineapple, peeled
1 vanilla bean, cut in half lengthwise and then into 3 pieces
1/2 stick salted butter, diced
1 tablespoon Reims
1/3 cup silan
1/3 cup dark rum
1 cup water or cranberry juice
Preheat the oven to 375 degrees.
In a bowl whisk together the Reims, silan, rum, and water (or juice). Place the pineapple standing up in a cast iron pan or oven proof baking dish. Place the diced butter all around the pan. Pour the water/spice mixture slowly over the pineapple.
Using a sharp knife make small incisions in the pineapple and insert the vanilla bean pieces.
Bake in the oven for about 45 minutes, basting with the cooking liquids every 10 minutes until the pineapple is nicely glazed and tender. You can add more water or juice if the pan starts drying out. Enjoy.
• Use Yemen instead of Reims as the spice.
• Before serving add some more rum to the pan and flambé to serve.
• Diced the cooled pineapple and use for a chicken salad.
Questions? Contact helen@laboiteny.com
La Boite
New York, New York
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