This dessert tastes as great as it looks. When you are looking for a “WOW” dessert – this is it. You can make everything in advance and bake the pineapple just prior to serving. (I cut two pineapples in the photo below since I was serving 10). The hardest part of this recipe is cutting the pineapple!
Rum Baked Pineapple with Vanilla Cream
2016-04-25 15:04:07
Serves 6
Ingredients
- 1 large pineapple
- 4 tablespoons dark rum
- 1/4 cup brown sugar
- Sauce
- 2 cups half and half
- 1/4 cup sugar
- 1 whole egg
- 2 egg yolks
- 1 teaspoon cornstarch
- 1 teaspoon vanilla extract
Instructions
- Cut one slice off of the pineapple leaving the top intact. Scoop out insides of pineapple, cut pieces in approximately 1 inch cubes, discard core. Carefully cut the pineapple, you do not want to pierce the shell. Toss pineapple chunks with rum and brown sugar. Return chunks to pineapple shell top with reserved slice. Wrap green top with foil. If preparing early in the day, the pineapple will keep at room temperature. When ready to serve, bake pineapple in 350 degree oven for 20 minutes or until warm. Drizzle with chilled vanilla cream.
- VANILLA CREAM -In a medium saucepan, scald half and half (heat until tiny bubbles form around pan) Cool slightly. In a mixing bowl, beat sugar and whole egg. Add egg yolks, cornstarch, and vanilla. Beat well. Slowly add 1/2 cup of warm half and half to egg mixture. Beat constantly. Then slowly pour egg mixture into cooled half and half while stirring with a wooden spoon. Return to medium low heat, stir constantly until mixture thickens and coats a spoon. Cool. Refrigerate until serving.
A Passion for Entertaining https://apassionforentertaining.com/
This looks like a showstopper indeed! Great summer dessert idea.
Arielle – thanks for the comment. If you run short on time, the warm pineapple is also delicious topped with vanilla ice cream. Enjoy!