Is it just me, or has anyone else noticed that dessert recipes are becoming even more laden with sugar? Don’t get me wrong, I love sweets…cake, pie, cookies, you name it. But when searching for an easy dessert recipe to whip up for guests, the straw that broke the camel’s back was the cake recipe that had 2 cups of flour and 2 cups of sugar. I have made enough homemade desserts to know that the sugar to flour ratio seemed excessive. So off I went on a Pinterest search for something different.
After much searching and salivating, I found something amazingly simple…grilled pineapple slices topped with vanilla ice cream and a caramel sauce. Simple ingredients, simple preparation, and so delicious!
My first task was to peel and core the pineapple (curse the grocery store that didn’t have one already cored). Considering my husband is a whiz in the kitchen (lucky me), and always has some special techniques for food prep, I quizzed him on how to easily peel and core the fruit. The man who always has an answer to kitchen questions, said I needed a pineapple corer. Since that wasn’t going to happen (against my aspiring minimalist and practical convictions), I had to get creative with a knife. It was so simple. My favorite knife – a Kiwi brand #171 chopping knife easily sliced off the skin going from the top to the bottom and rotating the fruit as I went around. Then I cut the entire fruit in slices, and using a paring knife cut out the core in the center on each slice. It only took a couple of minutes to get the whole thing done. From now on I will be buying the whole pineapple and peeling and coring it myself as they are much cheaper and I could put the extra money saved into my retirement account (there’s that practical side of me again).
The next step was to mix the rum with the brown sugar. I used Myer’s Dark Rum (husband’s favorite) and light brown sugar and a dash of cinnamon. And, I totally licked the bowl after I was finished…a sweet, boozy treat. I laid the pineapple slices in a glass baking dish and covered with the rum/brown sugar mixture and let sit for 4 hours allowing the rum to soak into the fruit.
It takes a little preparation before serving, but easy to do if your guests are hanging out in the kitchen with you. I poured off the rum marinade into a small saucepan and cooked it over medium heat until it was reduced by about half and thickened. Don’t cook too long or it will end up what’s called in the candy making world, soft ball stage. Still delicious, but more of a chewy caramel and less of a sauce. I speak from experience.
While the marinade was reducing, I used my handy dandy Le Creuset grill pan, coated lightly with cooking spray, to grill the pineapple slices. It took a few minutes on each size to get the lovely browned grill marks, but it works out perfectly if you are cooking the sauce at the same time. Oh, and don’t forget to get your ice cream out of the freezer, it’s much easy to scoop when it’s softened a little.
To assemble I put one pineapple slice on a small plate, topped with a scoop of ice cream, and drizzled the rum sauce over the top.
Wow! So delicious…can’t wait to make it again! Thanks to #gimmesomeoven for publishing the recipe!
Bonus – we planted the pineapple top in a pot and in 3 short years, we will have our own homegrown pineapple!