A tropical and indulgent dessert ready in just minutes. The honey-caramelized pineapple develops a beautiful golden color while the fruit becomes tender and sweet. Perfect served warm, accompanied by vanilla ice cream or fresh cheese.
⏱️18 min
📊Easy
👥4 servings
🍽️Dessert
quickvegetarianfestive
Ingredients
1 pièce (environ 800g)fresh pineapple
3 cuillères à soupeliquid honey
25 gbutter
1 cuillère à soupegranulated sugar
2 cuillères à soupewhite rum
0.5 goussevanilla
Instructions
1PREPARE THE PINEAPPLE: Peel the pineapple with a sharp knife, making regular downward strokes. Remove the remaining eyes with the knife tip. Cut the fruit in half lengthwise, then slice into pieces approximately 1 cm thick. You should have uniform pieces that will cook evenly.
2HEAT THE PAN: Place a nonstick or cast iron skillet over medium-high heat for 2-3 minutes. Add the butter and let it foam slightly. The butter should be hot but not excessively browned. You'll know it's ready when it has a subtle nutty aroma.
3COOK THE PINEAPPLE: Arrange the pineapple slices in the hot pan in a single layer without overlapping. Cook for 3-4 minutes without moving to allow a beautiful caramelized crust to form. You will see golden spots appear on the surface, a sign that the Maillard reaction is occurring correctly.
4FLIP AND CARAMELIZE: Gently turn the slices with a spatula and continue cooking for 2-3 minutes on the other side until you achieve a nice golden color all over. Sprinkle with granulated sugar and generously drizzle with honey. Gently stir to coat each slice evenly.
5DEGLAZE WITH RUM: Pour the white rum over the caramelized pineapple and ignite gently if desired for a spectacular effect and to burn off the alcohol. Split the vanilla pod in half and scrape the seeds directly into the pan. Stir gently for 30 seconds so all the flavors blend harmoniously.
6PLATE AND SERVE: Immediately transfer the pan-seared pineapple to dessert plates or bowls with some of the caramel sauce. Serve hot or warm accompanied by vanilla ice cream, fresh cheese, or crème fraîche. The pineapple should still be slightly crispy on the outside and tender on the inside.