Spiced Pineapple

Preparation info

  • Difficulty


  • Yield: about

    2 lb

    pineapple and sauce

Appears in


Ingredients U.S. Metric
Baby pineapples (see note) 4 4
Sugar 7 oz 200 g
Butter 3.5 oz 100 g
Star anise, whole 2 2
Cloves, whole 2 2
Cinnamon sticks 2 2
Rum 1.5 oz 40 g
Vanilla extract ½ tsp 2 g
Heavy cream 3.5 oz 100 g



  1. Peel, core, and eye the pineapples.
  2. Cook the sugar to a golden caramel. Keeping the pan over moderate heat, add the butter and spices. Stir constantly until the butter is incorporated into the caramel (for information on butter caramel).
  3. Roll the pineapple in the caramel and transfer the fruit to a baking dish.
  4. Add the rum and vanilla to the caramel and flambé. Pour this mixture over the pineapple.
  5. Bake at 350°F(180°C), basting regularly, until the pineapple is tender, about 35 minutes.
  6. Slice the pineapples and serve warm. Heat the caramel sauce, add the cream, and strain. Pour the sauce over the pineapple. for a serving suggestion.

Note: Baby pineapples weigh about 8 oz (250 g) each and yield about 5 oz (150 g) flesh. If they are not available, substitute 20 oz (600 g) peeled, cored fresh pineapple, in large pieces.