Roasted pineapple with rum glaze and vanilla Chantilly

Roasting pineapple gives it a deep, caramel flavour that really holds its own on a dessert menu – especially when it's basted in rum glaze and served with dreamily light and airy Chantilly cream.

Roasted pineapple with rum glaze and vanilla Chantilly Credit: Kitti Gould

• serves

  4

• prep

  10 minutes

• cook

  1:30 hour

• difficulty

  Easy

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Ingredients

• 2 small whole ripe pineapples, tops on, peeled

Vanilla Chantilly

• 500 ml (2 cups) thickened cream
• ½ vanilla bean, halved lengthways and seeds scraped
• 75 g caster sugar

Rum glaze

• 300 g muscovado sugar
• 2 vanilla pods, halved lengthways
• 5 black peppercorns
• 2 tbsp glucose syrup
• 2 tbsp dark rum

Chilling time: 2 hours

Instructions

1. For the vanilla Chantilly, place all the ingredients in a small saucepan and stir over low heat, stirring until the sugar is dissolved. Bring to just below a simmer, then remove from the heat and refrigerate until cold.
2. Meanwhile, for the rum glaze, place all the ingredients except the rum in a small saucepan. Add 200 ml water and bring to 108˚C. Stir in the rum, remove from the heat and allow to cool to room temperature. Strain and discard the solids.
3. Preheat a fan forced oven to 160˚C. Place a heat proof wire rack over a baking paper lined baking tray so that when you glaze the pineapple it doesn't caramelise too hard on the bottom. Peel the pineapple, leaving the top attached for presentation and place on the wire rack.
4. Brush the rum glaze all over the peeled pineapple and roast for 1 - 1 ½ hours, basting every 10-15 minutes or until beautifully caramelised. Once cooked, allow to cool for 10 minutes.
5. To serve, whip the vanilla Chantilly until soft peaks form. Cut the pineapple into large pieces and divide between serving bowls. Drizzle with a little extra syrup, then place a dollop of cream on top with the remaining cream on the side.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Sweet Heat

Watch the full episode here

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Watch the full episode here

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