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- Inspiration & Gifts
- Recipes
- vegetarian
- Glazed baby pineapple with rum caramel
Glazed baby pineapple with rum caramel
Nutrition facts per serving:
- Energy in kcal about 477
- Fat about 15g
- Carbohydrates about 68g
- Protein about 6g
This is needed
This is needed
for 4 people
View these products
- 60 g sugar
- 20 g butter
- 2 baby pineapples or mini-pineapple
- 1 pinch salt
- 1 tbsp brown rum
- 2 tbsp apple juice
- 200 g panettone (e.g. Fine Food Panettone amaretti e chioccolato)
- 3 tbsp brown rum
- 1 tbsp cane sugar (e.g. Fine Food Java Kiss)
- 1 dl pineapple juice
- 250 ml coconut ice cream (e.g. Fine Food Gelato al latte con noce do coco)
- some Thai basil leaves
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.
