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Glazed baby pineapple with rum caramel
40 m active | 1 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 477
  • Fat about 15g
  • Carbohydrates about 68g
  • Protein about 6g
Author: Ivo Adam
This is needed
This is needed for 4 people
  • 60 g sugar
  • 2 tbsp apple juice
  • 1 pinch salt
  • 20 g butter
  • 2 baby pineapples or mini-pineapple
  • 1 tbsp brown rum
  • 200 g panettone (e.g. Fine Food Panettone amaretti e chioccolato)
  • 3 tbsp brown rum
  • 1 tbsp full-cane sugar
  • 1 dl pineapple juice
  • some Thai basil leaves
  • 250 ml coconut ice cream (e.g. Fine Food Gelato al latte con noce do coco)
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And that's how it's done
And that's how it's done
Boil the sugar and apple juice in a wide-bottomed pan without stirring. Reduce the heat and simmer, shaking the pan occasionally, until a golden brown caramel has formed. Stir in the butter and salt, simmer for approx. 5 mins. Allow to cool, then stir in the rum. Cut the pineapple lengthwise into eighths, remove the stalk, place on a baking tray lined with baking paper. Coat the pineapple with the caramel, place under a grill preheated to 250 °C for approx. 10 mins., brushing with the caramel at regular intervals.
Tear the panettone into large pieces, place on a baking tray. Dry for approx. 30 mins. in the centre of an oven preheated to 120°C. Bring the pineapple juice and sugar to the boil in a small pan while stirring, allow to cool a little, then stir in the rum. Soak the panettone with the liquid.
Serve: arrange the pineapple on plates, serve with one scoop of ice cream and the panettone, garnish with Thai basil and the remaining caramel.