Roasted pineapple

Name: Roasted pineapple
Yield: 1 servings
Ingredients: 1 pineapple pineapple; 375 g sugar; 100 g ripe banana; 25 g fresh ginger; 1 pod vanilla; 10 g black peppercorns; 100 ml rum; 100 ml water; optional ice cream; optional fresh mint leaves

It is best to prepare it a day in advance.

dessert

traditional

vegetarian

Ingredients

Servings

Measurement units

For the sauce

1 pineapplepineapple
375 gsugar
100 gripe banana
25 gfresh ginger
1 podvanilla
10 gblack peppercorns
100 mlrum
100 mlwater
optionalice cream
optionalfresh mint leaves

Nutritional Information

Per 100 g

Calories

147 kcal

Protein

0.6 g

Fat

0.5 g

Carbohydrates

32.8 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Preparation

Put the chopped banana, water, and rum in the hand blender cup, and blend. Set aside.
In a saucepan, cook the sugar until it takes on an intense golden color.
Cut the vanilla pod lengthwise and remove the pulp with a knife.
Add the vanilla pulp to the caramel, along with the black pepper and the sliced ginger.
Add the blended banana and let it cook until it gains a little thickness.
Set this syrup aside to cook the pineapple in it.
Peel the pineapple, cut it into rings, and remove the central core.
If you want the pineapple to look more presentable, trim its edges with an aluminum ring mold and remove the central core with another small ring mold.
Place the pineapple rings in a frying pan and cover them with the syrup.
Cook them over low heat for 20 minutes and turn the slices from time to time.
The caramel should have a syrupy texture.
If you see that it thickens too much and there is still cooking time left, you can add a little water.
Plate the pineapple slices accompanied by a scoop of ice cream and some mint leaves.