Glazed baby pineapple with rum caramel

Glazed baby pineapple with rum caramel

Total: 1 hr 10 Min. | Active: 40 Min.
vegetarian
Nutritional value / people: 477 kcal
, Fat: 15 g
, Carbohydrate: 68 g
, Protein: 6 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

60 g sugar
2 tbsp apple juice
20 g butter
1 pinch salt
2 baby pineapples or mini-pineapple
1 tbsp brown rum
200 g panettone (e.g. Fine Food Panettone amaretti e chioccolato)
1 dl pineapple juice
1 tbsp full-cane sugar
3 tbsp brown rum
250 ml coconut ice cream (e.g. Fine Food Gelato al latte con noce do coco)
some Thai basil leaves
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How it's done

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Boil the sugar and apple juice in a wide-bottomed pan without stirring. Reduce the heat and simmer, shaking the pan occasionally, until a golden brown caramel has formed. Stir in the butter and salt, simmer for approx. 5 mins. Allow to cool, then stir in the rum.

Cut the pineapple lengthwise into eighths, remove the stalk, place on a baking tray lined with baking paper.

Coat the pineapple with the caramel, place under a grill preheated to 250 °C for approx. 10 mins., brushing with the caramel at regular intervals.

Tear the panettone into large pieces, place on a baking tray.

Dry for approx. 30 mins. in the centre of an oven preheated to 120°C. Bring the pineapple juice and sugar to the boil in a small pan while stirring, allow to cool a little, then stir in the rum. Soak the panettone with the liquid.

Serve: arrange the pineapple on plates, serve with one scoop of ice cream and the panettone, garnish with Thai basil and the remaining caramel.

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