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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
1/3 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. 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.