Description
Des tranches d’ananas caramélisées dans une sauce au rhum épicé, dorées à la poêle et servies chaudes pour un dessert tropical irrésistible.
Ingrédients
Scale
- 1 large fresh pineapple (peeled and sliced into rings)
- 1 1/2 cups dark or spiced rum
- 2 tbsp brown sugar
- 1/2 tsp cinnamon
- 2 tbsp unsalted butter
- Vanilla bean ice cream (optional)
- Sea salt (optional)
Instructions
- Whisk rum, brown sugar, and cinnamon in a shallow dish.
- Add pineapple rings and marinate for at least 30 minutes, flipping halfway through.
- Remove pineapple and pat dry, reserving marinade.
- Melt butter in a skillet over medium-high heat.
- Add pineapple rings and cook 3–4 minutes per side until caramelized.
- Pour 2–3 tablespoons of reserved marinade into the pan during the last minute.
- Cook until glaze becomes sticky and glossy.
- Serve hot with vanilla ice cream or a sprinkle of sea salt.
Notes
Patting the pineapple dry helps achieve a deep golden crust. The reserved marinade creates a rich tropical glaze.
- Temps de préparation: 35 minutes
- Temps de cuisson: 10 minutes
- Catégorie: Dessert
- Méthode: Pan-Frying
- Cuisine: Tropical
Nutrition
- Portion: 1 serving
- Calories: 240
- Sucre: 22g
- Sodium: 35mg
- Graisse: 6g
- Graisse saturée: 4g
- Graisses insaturées: 2g
- Gras trans: 0g
- Glucides: 28g
- Fibres: 2g
- Protéine: 1g
- Cholestérol: 15mg