roasted pineapple with malibu rum and cloves

This is another recipe from the Take Home Chef. I enjoy that show and the food always looks good to me! I saw this recipe on the show and simply had to try it on on Sunday as a bit of a treat.

Roasted Pineapple with Malibu Rum and Cloves

Serves 4


6 whole cloves
1 small pineapple, peeled, halved and cored
1/3 cup/80 g granulated sugar
1/4 cup/60g unsalted butter
1/4 cup/60 ml Malibu rum
1/3 cup/80 ml heavy whipping cream


Preheat the oven to 400°F. Push the cloves into the rounded side of the pineapple halves, dividing equally and spacing evenly apart. Melt the butter in a large heavy ovenproof pot over medium heat. Place the pineapple halves in the pan flat side down.

Cook until the butter begins to color and become pale golden, about 10 minutes. Sprinkle the sugar over the butter and stir for 3 minutes, or until the sugar melts.
Note: the weird consistency of the sauce is probably due to the fact that I used salted butter despite the fact that the recipe called for unsalted butter (if you have another explanation, I’d love to hear it!). If yours turns out like this, don’t worry, because it turns out in the end!.

Place the pot in the oven for 15 minutes, or until a caramel sauce forms. Using pot holders, remove the pot from the oven. Add the rum to the sauce in the pot and turn the pineapple halves over.

Return the pot to the oven for 20 minutes, or until the pineapple is tender. Transfer the pineapple halves to a platter. Add the cream to the sauce in the pan and stir over medium-high heat until the sauce thickens slightly, about 3 minutes. Pour the caramel sauce over the pineapple halves and serve.
You’ll notice that I served it with a bit of vanilla ice cream. My husband pointed out that you may not want to serve it straight out of the oven because the caramel and pineapple melt the ice cream rather quickly.


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