easy (and flameless!) pineapple foster
Last week, I hopped on a plane to fly away from freezing cold weather and snow to….more freezing cold weather and snow! :) Ha…actually, was flying to visit my friend Courtney, who just moved to Denver. (Where, at least, the chilly temps and snow are accompanied by breathtaking scenery and SUNSHINE – wahoo!)
Spent a lovely few days enjoying the Colorado life, skiing, snowshoeing (my new favorite!!!), enjoying some fabulous food, coffee, and wine at some local favorites, spending time with Denver friends, and of course…one of our favorites…cooking together!!
For years, Courtney has been one of my favorite friends to cook with, and this dinner was no exception. Fun times in the kitchen, a fantastic Thai meal, delightful friends to share it with, and to cap off the evening….this stellar dessert. :)
She already had a delicious, ripe pineapple at home begging to be used. So we improvised with a random online recipe (didn’t want to burn the house down!), and ended up with this dessert. And HOLY COW – it’s a keeper. Super. Duper. Delicious. And simple (yay!). Definitely a new favorite.
(And a great way to celebrate my 100th post — hooray!!!)
Easy (& Flameless!) Pineapple Foster
(Adapted from Emeril Lagasse)
- 1/2 cup dark rum
- 1 cup packed brown sugar
- 1 tsp. ground cinnamon (plus extra for dusting)
- 1 pineapple, cored and cut into 8 rings (choose desired thickness)
- 3 Tbsp. butter
- favorite vanilla ice cream
In a small bowl, mix together rum, brown sugar, and cinnamon. Then in a glass baking dish (or other container), lay out the pineapple rings and pour the rum mixture over them. Let soak for at least 15 minutes, flipping the pineapple midway through.
Then melt the butter in a large grill pan (or skillet) over medium heat, and add the pineapple rings. (You may need to do this in two batches if they do not all fit.) Cook the pineapple for 2-3 minutes on each side, then transfer to plates/bowls, reserving the remaining rum sauce in the pan. Top each pineapple ring with a scoop of ice cream, and then drizzle with rum sauce, and lightly dust with some extra cinnamon. Serve immediately.
***OR, cook these over a real grill! I’m grill-challenged, and it’s 10 degrees outside, so opted for the grill pan this time.***
Feel free to use this recipe with other favorite fruits as well! Bananas, peaches, nectarines, or plums come to mind…. :)