1 pineapple, peeled, cored and chunked
4 tablespoons butter
½ cup dark brown sugar, packed
¼ teaspoon cinnamon
dash of ginger
½ cup dark rum, warmed
1 pint vanilla ice cream
Nutrient Analysis per Recipe Serving: carbohydrates-37g, dietary fiber-2g, protein-3g, cholesterol-48mg, sodium-137mg, total fat-16g.
Pineapple's sweet-tart, yellow flesh and juice are prized around the world.
Cut the crown and the base from the pineapple with a sharp knife. Cut the pineapple in half, then into wedges. Remove the bumpy diamond patterned skin and the core from each wedge.
Lightly butter a baking dish and evenly distribute pineapple over the bottom.
Melt butter and brush it over the fruit.
In a small bowl, combine sugar, cinnamon and ginger. Sprinkle evenly over the pineapple.
Bake in a 180°C (350°F) oven for 30 minutes.
Serve the fruit topped with vanilla ice cream and the warm rum.
Selection & Storage: Choose pineapples that are slightly soft to the touch with green, crisp leaves. Pineapples are picked ripe; leaving them at room temperature a few days will soften them but not ripen. Refrigerate cut pineapple tightly wrapped up to 3 days.
