Pineapple with rum and nuts


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
150°C oven


  • 1 good-looking pineapple
  • 80 g sugar
  • 80 g butter
  • 150 ml rum
  • 1 vanilla bean, split lengthways
  • 50 g hazelnuts

1 flameproof casserole dish

1 saucepan

1 chopping board

1 serrated knife


Peel the pineapple, taking care to remove the eyes.

Cook the sugar in a saucepan on a low heat until you have a caramel. Add the butter, rum and split vanilla bean.

Place the pineapple in the casserole dish, cover with the rum-flavoured caramel and add the hazelnuts. Bake for 40 minutes, making sure you baste the pineapple with the caramel often during cooking.