Baked Rum Pineapple Recipes

CARAMELIZED PINEAPPLE WITH RUM

Steps:

• Preheat broiler and line a shallow baking pan with foil.
• Trim pineapple leaves to about 2 inches. Quarter pineapple lengthwise, reserving 2 quarters for another use. Cut and discard cores from remaining quarters. With a sharp knife cut fruit from rinds, keeping rinds intact and reserving them. Cut pineapple crosswise into 1/4-inch-thick slices.
• In a small saucepan cook butter, 2 tablespoons brown sugar, and rum over moderate heat, stirring, 1 minute. Add pineapple, stirring to coat, and cook mixture 1 minute.
• Put reserved rinds in baking pan and with a fork and spoon return pineapple pieces to rinds, arranging in original shape. Spoon remaining butter mixture over pineapple and sprinkle tops with remaining tablespoon brown sugar. Broil pineapple about 3 inches from heat until slightly charred and heated through, about 8 minutes.
• Serve caramelized pineapple with ice cream.

BAKED RUM PINEAPPLE

Steps:

• DAY BEFORE:.
• Combine the molasses, brown sugar, cinnamon, butter and rum to form a paste. Chill. Remove from refrigerator at least 1/2 hour before using.
• 2 hours before your party:.
• Cut the pineapples, including the leafy tops, into quarters. Cut out the core and cut pineapple off of the skin and into bite size pieces. Return it to the shell.
• Place the pineapples onto foil lined baking sheets and cover the leafy tops with foil. Brush the pineapple pieces with the rum mixture. Cover with plastic until ready to bake.
• To bake:
• Preheat oven to 350 degrees. Bake the pineapple until glazed and brown, 12 to 15 minutes. Arrange on a platter with toothpicks, and serve warm. Bake one pineapple at a time, because this is always eaten up quickly, and you will want to have more to serve later in the party.

ROASTED PINEAPPLE WITH RUM-VANILLA SAUCE AND COCONUT

Steps:

• Preheat the oven to 400°F. In a pot, stir together the sugar, cornstarch, and salt. Add the hot water slowly, whisking constantly. Place the pot over high heat and bring the mixture to a simmer while continuing to whisk. Turn off the heat once the sauce has thickened, 3 to 5 minutes. Add the rum and the vanilla scrapings; stir to incorporate.
• Cut the top and bottom off the pineapple with a large sharp knife. Stand the pineapple up on the counter and slice off the rind from top to bottom; then cut it into thirds lengthwise. Cut the wedges in half the short way so you have six thick chunks; remove the cores. Put the pineapple wedges on a nonstick cookie sheet and ladle them with half of the rum sauce. Bake for 30 minutes; then switch the oven to broil and cook until the pineapple is caramelized, 10 to 15 minutes. Serve a hunk of pineapple covered with remaining rum sauce, toasted coconut, and 2 scoops of ice cream.