Pineapples are more than just the reserve of fruit salads. By roasting the pineapple you concentrate the flavours and begin caramelising the sugars in the pineapple. You can present this for a light desert after a meal with cream and dried fruit.
There are some points to consider here, firstly, the removal of the “eyes” of the pineapple. These are the brown spots left after you remove the skin and it will take time. You can cut groves down the pineapple to do this or just take your time to use a knife to slowly cut them out. Secoundly ,the syrup that will be made in the cooking process needs to be used to baste the pineapple. This way you will continue to infuse the spiced flavour into the pineapple.
Serves: 4 plus Time: 1 hour 30 minutes
1 pineapple
50ml of dark spirit like spiced rum or whisky
100g of soft brown sugar
1 teaspoon of ground ginger
1 teaspoon of cinnamon
half a teaspoon of nutmeg
4 cloves
- Prepare the pineapple by removing the skin and the “eyes” and place on a baking tray.
- Put all the other ingredients into a bowl and add water slowly until you have a thick paste.
- With a pastry brush ensure all of the pineapple is coated in the paste paying particular care to the areas where the “eyes” have been.
- Place in an oven at 180 degrees celsius and roast for 1 hour to 1 hour and 30 minutes. As it roasts the pineapples juices will flow making a basting liquid to coat the pineapple every 15 minutes. You will know it is done when you probe it with a knife and it has become soft. Pineapples vary greatly.
- Serve with cream, coconut flakes, dried cranberries and apricots as desired.
Recipes from my kitchen, Edinburgh, Scotland 