A pineapple purée with spices and rum.
A dessert from Martinique.
|1||vanilla beans||2 g|
|1/2 tsp||ground cinnamon||2 g|
|1 tbsp||sugar||12 g|
|1/4 cup||rum||65 mL|
|1 tbsp||butter, unsalted||14 g|
|2 tbsp||whipping cream 35%||30 mL|
- Peel the pineapple, remove the core and cut into thin slices (about 7 mm).
- Slit the vanilla bean lengthwise down the centre, scrape out some of the seeds and put them along with the scraped bean in a bowl. Add the cinnamon, sugar and rum, then mix well. Put the pineapple slices into the bowl to macerate for at least 2 h at room temperature or in the refrigerator overnight.
- Melt the butter in a pan over medium heat. Add the drained pineapple slices and brown for a few minutes, until golden. Add the marinade (without the vanilla bean*) and cook about 10 min over low heat. Tranfer the pan contents to a blender and purée. Stir in the cream, mix well and portion out the mixture into individual cups or goblets.
- Chill in the refrigerator for at least 2 h before serving.
* The used vanilla bean may be rinsed, dried and stored for reuse.
Nutrition Facts Table
per 1 serving (190g)
% Daily Value
ClaimsThis recipe is :
- Excellent source of :
- Manganese, Vitamin C
- Source of :
- Copper, Fibre, Folacin, Magnesium, Pantothenic Acid, Potassium, Vitamin A, Vitamin B1, Vitamin B6
- Low :
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lprlprmay 21, 2013
It was delicious but I could have used a straw instead of a spoon. I was expecting something thicker, don't know if there's a way to do that.