Roasted Pineapple with Pink Peppercorns
Recipe GLPR12ac2b5662a824
A Caribbean-inspired dessert featuring caramelized pineapple rings infused with warm vanilla, bay leaf, and a delicate crunch of pink peppercorns. The pineapple is roasted in a rich butter-sugar syrup with a splash of dark rum for depth. Serve warm for a sophisticated, aromatic finish to any meal.
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Ingredients
1 cup Granulated sugar
1 tsp Light corn syrup
1 Pineapple, peeled, cored, and cut into rings
1 Vanilla bean, split lengthwise with pulp scraped
1 Bay leaf
4 tbsp Unsalted butter
1 tbsp Dark rum
2 tsp Pink peppercorns
Directions
Preheat oven to 400°F (200°C). In a heavy-bottomed saucepan, combine the granulated sugar and light corn syrup over medium heat, stirring occasionally until the mixture turns a golden amber color, about 8–10 minutes. Do not let it burn; watch carefully as it darkens.
Remove the pan from heat and carefully add the unsalted butter and dark rum, stirring gently to combine. The mixture will bubble slightly—this is normal. Set aside and let cool for 1 minute.
Arrange the pineapple rings in a single layer in a roasting pan or baking dish. Scatter the bay leaf and vanilla bean pieces among the rings.
Pour the warm caramel-butter mixture evenly over the pineapple rings, ensuring each ring is well coated.
Transfer the roasting pan to the preheated 400°F oven and roast for 20–25 minutes, until the pineapple is golden brown at the edges and tender when pierced with a fork.
Remove from the oven and sprinkle the pink peppercorns evenly over the hot pineapple. Return to the oven for 1–2 minutes to allow the heat to gently warm the peppercorns.
Remove from the oven and allow to cool slightly for 5 minutes before serving. Distribute the pineapple rings among serving plates and drizzle with the warm caramel syrup from the pan.
