Caramelized Malibu Pineapple in Caramel Vanilla Sauce
Slices of fresh pineapple is caramelized with a splash of Malibu coconut rum. Served with a water based vanilla caramel.
Equipment
- 1 deep frying pan/saute pan
- 1 tongs
- 1 Wooden spoon
Ingredients
- 1 whole fresh pineapple, sliced into half rings or a tin of pineapple rings drained and sliced in half
- 1 tsp plain oil such as vegetable
- 2 shots Malibu coconut rum
- 150 grams caster sugar
- 300 grams water
- 1 tbsp vanilla paste
Instructions
- Warm the frying pan on a medium heat until hot. Add the oil and swirl around until the pan is coated.
- Place some of the half rings of pineapple onto the hot pan, leaving a little space in between each one, you might get half the pineapple on depending on the size of the pan.
- Cook for 3-4 minutes on medium until the pineapple have started to caramelised and turn brown.
- Flip each piece of pineapple and cook for another 3-4 minutes until both sides have a nice golden brown colour and the pineapple has softened.
- Carefully pour one shot of Malibu coconut rum over the pineapple. It will splutter a litte bit so be careful. Cook for 1-2 minutes until the pineapple has absorbed all the rum.
- Remove the pineapple from the pan and leave on a dish to one side while you continue with the remaining pineapple.
- Continue the previous steps with the remaining pineapple.
- Once all the pineapple has been cooked, remove all from the pan.
- Take the pan and without washing it, add about a quarter of the caster sugar. Shake the pan a little so the sugar creates an even layer.
- Cook on medium for 4-5 minutes, keeping a close eye on it.
- The sugar should start to melt and caramelise a little. Once the sugar has completely melted and has turned a light golden brown, you can sprinkle over another quarter of the caster sugar.
- Using the wooden spoon, mix the sugars together. Leave to cooke for another minute or two until the sugar has melted and become one colour again.
- Keep repeating these steps until all the sugar has been used. The caramel should be liquid, not grainy and a golden brown colour. It may be a little darker than a usual caramel because the pan we used wasn't cleaned in between. This is to help build flavour in the caramel.
- Once the final sugar addition has melted fully, add the water and vanilla paste to the pan. The sugar will splutter up so be careful.
- The sugar will probably crystallize and harden but don't worry, this is normal!
- Cook on medium for another 3-4 minutes until the sugar has completely dissolved. If you have any sugar stuck on the wooden spoon, you can leave the spoon in the liquid while it cookes to dissolve.
- Once all the sugar has dissolved, turn the heat up to medium high and leave to reduce for 4-5 minutes.
- The syrup is ready when it starts to thicken slightly. Be careful not to leave it too long, as it will thicken and harden a lot when it starts to cool. If this is the case, add more water and heat until melted.
- Once the syrup has thickened a little, add the pineapple into the syrup and cook for 1-2 minutes to warm the pineapple back up.
- My favourite way to serve this dessert is by adding a few scoops of vanilla ice cream to a bowl or plate. Add a couple pieces of warm pineapple and drizzle over some of the caramel syrup.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.