This is an almost embarrassingly easy dessert recipe. It’s perfect for a last-minute pudding panic, for using up ripe pineapple or for a dinner party where you really want to keep the cooking simple. Although it’s incredibly quick and straightforward, this is a super tasty and refreshing dish. The sugar on top becomes dark and caramelized with a bitter taste, the rum gives a light kick and if you’ve picked a perfectly ripe pineapples then the fruit is sweet and juicy.
Top tip: to check whether a pineapple is ripe before buying, gently pull on one of the leaves. If it comes away easily then the pineapple is ripe, if not then root around for another one.
Ingredients (serves 4)
1 ripe pineapple
4-6 tsp brown sugar
Small shot of dark rum
1. Heat the grill to high.
2. Cut the pineapple into quarters – if you’d like to make this easier then you can cut the top off, but I think it looks prettier to keep it on. Use a sharp knife to remove the hard core and then slice down to (but not through) the skin at 2-3cm intervals.
3. Lay the pineapple quarters on a grill tray lined with foil.
4. Pour a couple of teaspoons of rum over each quarter, followed by the brown sugar.
5. Place under the hot grill for about 5 minutes, or until the sugar is bubbling and the pineapple is warmed through.
These are lovely enjoyed by themselves, though you could also serve it with some vanilla, or even rum and raisin, ice cream.