A housewarming party in the weekend left us with an abundance of fruit, so I decided to make a glazed pineapple dessert. I based my recipe on one for pan-fried pineapple, with the boat presentation inspired by a dessert I ordered in Italy. I also had some homemade coconut ice cream from my previous attempt at making my own coconut milk, which came together with the fruit to form a beautiful hot-and-cold tropical delight.
|Honey pineapple piña colada boats.|
A taster insisted there must have been alcohol in it, although I didn't use any; such was the aroma and depth of flavour this dessert had. Perhaps it was because the pineapple and coconut flavour combination reminded him of a piña colada. If I were to make this again, I would definitely add a splash of rum, and drizzle some caramel over the top (I've added this into the recipe below)!
Honey Pineapple Piña Colada Boats
Based on pan-fried pineapple and banana flambe recipes.
1 small, ripe pineapple
2 Tbsp (28g) butter
2 Tbsp (42g) honey
1/4 cup rum
coconut icecream, to serve
- Cut pineapple lengthwise into quarters.
- Peel back the woody core from the bottom up, leaving it still attached at the leafy end.
- Cut the pineapple wedge about 1 cm from the skin, to remove the juicy flesh.
- With a toothpick, pin back the core to form a "sail".
- Slice flesh into thick pieces.
|Pineapple boats with flesh extracted.|
- In a pan, mix butter and honey together over high heat. Cook for 2 minutes, until the mixture becomes golden.
- Brown the pineapple pieces, about 2 minutes on each side.
- Remove from heat and arrange the fruit slices onto the pineapple skin boat.
- Add rum to the pan and return to medium heat.
- Warm for a few seconds without stirring, then carefully tilt the pan so the rum ignites (if using an electric stove, hold a lit match near the sauce to ignite it).
|Browning the pineapple slices.|
- Place a scoop of ice cream next to the pan-fried fruit slices on the pineapple skin boat.
- Drizzle the flaming sauce over the top.
- Serve immediately and enjoy!