Featured Recipe
Flamed Pineapple with Rum
By Kate
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Pineapple quarters seared in maple syrup and browned butter, flambéed with golden spiced rum. Vanilla pods replaced by fragrant cardamom pods, deepening aroma. Brown sugar swaps for pure maple, adding caramel intensity. Pineapple cores removed for tenderness. Caramelization cues critical. Flambé technique ensures flavor lift but flames must subside naturally. Finish with coconut cream for tropical twist. Quick dessert, bold flavors. For lactose-free or allergy needs, clarify butter substitution advice. Recipes like this teach patience—heat control is everything.
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Prep:
15 min
Cook:
12 min
Total:
27 min
Serves:
4 servings
dessert
tropical
caramel
brunch
Introduction
Pineapple fresh, peeled, quartered. No fluff about fancy cuts; core out so no woody crunch mid-bite. Browning sugar and fat—the base of caramel magic—each batch telling when you spot the amber sheen and smell the sweet butter notes. Cardamom pods instead of vanilla; bold move but worth it. The rum flambé isn’t just for show; flame height and length mean heat is doing its work evaporating harsh alcohol, leaving behind subtle rum warmth. So impatient cooks, step back now. This dessert sings with simple ingredients but demands your full attention. Coconut oil blends with butter for texture and allergy tweaks. Finish with creamy tropical contrast, coconut cream smooths sweet tartness. Get comfortable with timing and sensory cues—trust aroma and color over the clock.
Ingredients
About the ingredients
Scaling syrup down rebalances sweetness, so you avoid cloying finish—maple syrup brings woodsy undertones; adding brown sugar intensifies caramelization without raising syrup quantity. Butter browned with coconut oil helps against burning sugars; coconut oil raises smoke point, important because you want slow, steady caramel not a bitter scorch. Cardamom pods inverted vanilla; crushed to release oils, they infuse aromatic spice without overpowering. Pineapple core removal is key—fibrous core unevenly cooks and toughens texture; test wedges gently before serving. Rum selection matters; golden spiced rum adds warmth without harshness, but alternatives like apple brandy work if you lack spirits. Flambé flames must dwindle naturally to avoid flare-ups and flavor loss. For lactose intolerance swap butter with refined coconut oil or vegan margarine.
Method
Technique Tips
Completely dry pineapple ensures quick caramel sear, no steam to slow browning. Heat control central: start medium, move to low to avoid burnt sugar bitterness. Caramel changes rapidly; watch color and smell—early signs: butter foams, syrup bubbles deepen and start thickening. Once caramel tints amber, add fruit for immediate sear. Pfannen scramble with a spatula or excessive movement ruins crust; patience. Rum ignition is optional but recommended: step back, use long lighter, flames should be momentary. Covering after flambé traps heat helping pineapple soften and blend flavors. Avoid overcooking wedge edges; test with knife tip, soft but intact is right. Remove cardamom pods early to prevent bitterness. Serve immediately for best texture; caramel thickens as cools. Coconut cream or ice cream contrast cuts acidity, smooths palate. Backup plan: no flame, just simmer pineapple longer to develop sauce.
Chef's Notes
- 💡 Absolutely dry pineapple wedges. Steam ruins caramel. Pat them until dry. Moisture will stall browning. Key here—flavor depth, caramel base is everything.
- 💡 Use medium heat for browning butter. Watch closely—syrup darkens. 6-7 minutes. Burnt sugars ruin—too high heat leads to bitterness. Lower if needed.
- 💡 Always remove cores. Tough texture disrupts bites. Cores unevenly cook. Be careful—knife should slip through slashed edges but hold shape.
- 💡 Flambé flames need finesse. Step back, ignite from a distance. Use a long lighter. Flames burn off alcohol quick, create rich aroma. Don’t stir.
- 💡 Coconut cream works wonders. Dairy-free option with coconut oil blend. Creaminess cuts pineapple acidity—perfect finish. Ice cream too if preferred.
