| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 10 min |
| Yield: | 8 to 10 servings |
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 10 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1/2 teaspoon ground pink peppercorns
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 1 pineapple, peeled
- 1 tablespoon olive oil
- 1/2 cup heavy cream
- 2 tablespoons sugar
- 1 tablespoon white rum
- 1/2 cup crumbled gingersnap cookies
Instructions
- Preheat the oven to 350 degrees F.
- On a plate, mix together the peppercorns, allspice, cinnamon and salt. Sprinkle the spice rub evenly over the pineapple or roll the pineapple in it so it is evenly coated.
- Heat a medium Dutch oven over medium heat. Add the oil and place the pineapple in the pan. Cook, rotating the pineapple regularly, until light brown all over, about 3 minutes. Cover the pan and transfer to the oven. Roast until tender to the core when pierced with the tip of a knife, about 45 minutes. Uncover and allow the pineapple to cool to room temperature in the pan.
- Meanwhile, in a medium bowl, combine the cream, sugar and rum. Using a handheld mixer, beat on high speed until soft peaks form, about 3 minutes.
- Slice the pineapple into 1-inch-thick rounds. Place 1 slice on each plate. Dollop with a spoonful of cream and a crumble of gingersnaps. Drizzle any remaining juice over the top.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 113 |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 1 g |
| Sugar | 12 g |
| Protein | 1 g |
| Cholesterol | 16 mg |
| Sodium | 31 mg |
| Serving Size | 1 of 10 servings |
| Calories | 113 |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 1 g |
| Sugar | 12 g |
| Protein | 1 g |
| Cholesterol | 16 mg |
| Sodium | 31 mg |
Reviews
I made this for a family gathering and it was a huge hit! My pineapple wasn’t very ripe so I didn’t know if it would taste ok but cooking it made it so sweet and juicy. Cooking another one this morning!
I loved the flavors in this recipe. Mine needed to roast for a much longer time but perhaps my pineapple wasn’t quite ripe enough. I served the pineapple as a side instead of as a dessert so I did not add the cream topping. It was delicious.