Here you get the recipe for juicy pineapple, slowly braised over a campfire with dark rum and genuine vanilla, which elevates the flavour to new heights. The perfect ending to a summer evening under the open sky.
Watch along as Thomas Rode shows you how to transform simple fruit into a dessert with depth and character.
Ingredients
1 large pineapple
2 - 3 tbsp brown cane sugar
1 Lemon, the juice and the yellow zest from half the lemon in thin strips
2 Vanilla pods, split and scrape out the seeds
A few aromatic herbs such as lemon verbena, mint, rosemary, lemon balm etc
2 tbsp unsalted butter
8 cl dark good rum
Method
Light a lovely fire and prepare the small griddle.
Carefully peel the pineapple using a sharp knife. Cut it into 6 beautiful boats and preferably keep the top on. Trim it slightly if needed.
Place the campfire dish on the holders, let it get warm. Add the lemon juice, cane sugar as well as lemon juice and zest and approximately 4 cl dark rum and cook it together into a thin syrup.
Place 4 of the pineapple slices in the syrup on the griddle and top them with the aromatic herbs.
Place a lid on the campfire dish or cover with foil and braise the pineapple boats for 40 - 45 min. at moderate heat. Turn and baste the pineapple boats frequently with the cooking liquid and add water along the way if it reduces and becomes too thick and golden. Cut the remaining pineapple boats into fine strips and marinate them with a little lemon verbena / mint / lemon balm leaf finely chopped.
When the pineapple boats are tender and glazed, plate them on plates. And the sauce is finished by mounting the butter bit by bit, dilute to the right consistency and season with rum and a pinch of salt. Add a few pineapple strips over the boats and distribute the syrup (remove the pods) over. Serve nicely with good vanilla or rum and raisin ice cream.
