Roasted Pineapple (Ananas Rôti)
A classic French dessert, Ananas Rôti features fresh pineapple caramelized to perfection with butter and brown sugar, often enhanced with a touch of rum or vanilla. This simple yet elegant dish highlights the fruit's natural sweetness and juicy texture, making it a delightful end to any meal. While pineapple originated in South America, its cultivation spread globally, eventually becoming a prized exotic fruit in Europe. Ananas Rôti embodies the French culinary philosophy of elevating simple, quality ingredients, transforming the natural sweetness of pineapple into a sophisticated dessert. It’s a testament to French patisserie's ability to create elegant treats, often found on bistro menus or enjoyed as a light, home-cooked indulgence.
Ingredients
- 1 large Fresh pineapple
- 4 tablespoons Unsalted butter, melted
- 0.25 cup Brown sugar, packed
- 2 tablespoons Dark rum (optional)
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Ground cinnamon (optional)
- 1 pinch Salt
Instructions
- 1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper for easy cleanup.
- 2
Prepare the pineapple: Carefully cut off the top and bottom. Stand the pineapple upright and, using a sharp knife, slice away the tough outer skin in strips, following the curve of the fruit.
- 3
Remove any remaining 'eyes' by making small V-shaped cuts around them. Cut the pineapple into 1/2-inch (1.2 cm) thick rounds, then use a small cookie cutter or knife to remove the fibrous core from each slice.
- 4
In a medium bowl, whisk together the melted butter, brown sugar, dark rum (if using), vanilla extract, ground cinnamon (if using), and a pinch of salt until well combined.
- 5
Arrange the pineapple slices in a single layer on the prepared baking sheet. Brush both sides of each pineapple slice generously with the butter-sugar mixture.
- 6
Roast for 15-20 minutes, flipping the slices halfway through, until the pineapple is tender, caramelized, and lightly browned at the edges.
- 7
Remove from the oven and let cool slightly before serving. Serve warm, perhaps with a scoop of vanilla ice cream, crème fraîche, or a drizzle of the pan juices.
Chef's Tips
- •Storage: Leftover roasted pineapple can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, or enjoy cold.
- •Substitutions: For the brown sugar, you can use honey, maple syrup, or granulated sugar. If you prefer to avoid alcohol, simply omit the rum or substitute with a splash of orange juice.
- •Flavor Variations: Enhance the flavor by adding a star anise pod or a few cloves to the butter mixture during roasting (remove before serving). A sprinkle of toasted coconut flakes or chopped pistachios makes a lovely topping.
- •Fun Fact: Despite its name, pineapple is not an apple and is not a single fruit. It's actually a 'multiple fruit,' formed from the fusion of many individual flowers, each producing a small fruitlet that merges into one large, fleshy structure.
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