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Caramelised pineapples with Rum
From Mexican Food Made Simple by Thomasina Miers, Hodder & Stoughton. Serves 6
40g softened butter
2 vanilla pods
1 fresh, very ripe pineapple
Juice of an orange
Juice of a lemon
100g caster sugar
60ml dark rum
A small handful of chopped mint leaves
50g slivered almonds, toasted (optional)
With a sharp knife, slit the vanilla pods lengthways and scrape the seeds out with the knife tip. Finely chop the seeds and mix them into the butter. Meanwhile, top and tail the pineapple, cut away the rind and cut the fruit into 12 slices. Remove the middle with a knife.
Heat a tablespoon of the butter in a large, heavy-bottomed frying pan and when it is sizzling add a third of the slices. Fry them on both sides until golden (a couple of minutes) and then remove them to a large serving plate. Fry the remaining slices until golden in the rest of the butter (you will need to do them in two more batches).
Now pour the fruit juice into the pan with the sugar and the rum, turning down the heat to its lowest. It will bubble up to begin with, which will release all the vanilla flavour into the sauce. Heat gently for a few minutes to dissolve all the sugar. Pour the sauce over the pineapple slices and scatter with fresh mint and some toasted, slivered almonds if you like
Caramelised pineapple, star anise and rum
From Waitrose
SERVES 4
75g caster sugar
1 small pineapple (about 750g), cored and cut into 4 thick slices
4 star anise
2 bay leaves
150ml dark rum
50g unsalted butter, cubed
Sprinkle the sugar into a large frying pan and add the pineapple and star anise. Cook over a medium heat until the sugar melts and turns chestnut brown; watch carefully.
Add the bay leaves and 100ml rum, tilting the pan to flambé the pineapple; take care and stand well back. Let any flames subside, then boil until the liquid turns syrupy.
Add the butter and 200ml water. Simmer for 7-8 minutes, until the liquid is a thick syrup, then add the remaining 50ml rum. Leave to bubble and thicken for a few minutes more.
Remove from the heat and leave to cool for 3-4 minutes. Serve, with ice cream, if liked.
