Pineapple braised over fire with rum & vanilla
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Thomas Rode Andersen
Former Michelin chef
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.
Servings
: 4
people
Ingredients
1
large pineapple
3
tbsp
brown sugar
1
whole
lemon, the juice and the yellow zest from half the lemon in thin strips
2
vanilla pods, split and scrape out the seeds
A little aromatic herbs such as lemon verbena, mint, rosemary, lemon balm etc.
2
tbsp
unsalted butter
8
cl
dark good rum
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Instructions
Step 1/10
Light a lovely fire and get the small griddle ready.
Step 2/10
Peel the pineapple carefully using a sharp knife. Cut it into 6 beautiful halves and keep the top on if you like. Trim it a bit if needed.
Step 3/10
Place the fire-safe dish on the holders and let it get hot. Add the lemon juice, brown sugar, lemon zest and about 4 cl dark rum and cook it together into a thin syrup.
Step 4/10
Place 4 of the pineapple slices in the syrup on the griddle and top them with the aromatic herbs.
Step 5/10
Cover the fire-safe dish or cover with foil and braise the pineapple halves for 40-45 min. at moderate heat. Turn and baste the pineapple halves frequently with the sauce and top up with water along the way if it reduces and becomes too thick and golden.
Step 6/10
Cut the remaining pineapple halves into fine strips and marinate them with a bit of lemon verbena, mint or lemon balm leaf finely sliced.
Step 7/10
When the pineapple halves are tender and glazed, arrange them on plates.
Step 8/10
Mount the sauce with butter little by little, thin to the right consistency and taste with rum and a pinch of salt.
Step 9/10
Place some pineapple strips over the halves and distribute the syrup (remove the herbs) over.
Step 10/10
Serve nicely with good vanilla or rum-raisin ice cream.
Thomas Rode Andersen
Former Michelin chef
Thomas Rode Andersen qualified as a chef in 1990 and has since worked in several of the country's finest restaurant kitchens. For 18 years he was head chef at the 1-Michelin-star restaurant Kong Hans Kælder in Copenhagen.
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