65 votesThis magnificent dish is basically a roasted pineapple with vanilla, flambéed with old rum and to be served with ice cream according to our chef here who is presented by World's Best Wine Steward in 1992 and the owner of the famous Bistrot du Sommelier himself, Philippe Faure-Brac. For this, it’s good for you to use a nice, juicy pineapple, good amber rum, and serve the dish accompanied with Muscat de Rivesaltes.
Having a glass of Muscat de Rivesaltes is really like having fruit in a glass, that’s why to match this you’d also want fruit on your plate – this is the revised statement of the famous sommelier as what he said at the beginning of this recipe’s video. Muscat de Rivesaltes is a sweet wine with flavours of dried apricots and a touch of honey. Made from Muscat petits grains and fortified with pure alcohol it gives out pleasant aromas of honeysuckle, elderflower and Turkish delight.
The star of this dish is the pineapple –a delightful tropical fruit that has been known for its health benefits. Called as one of nature’s “healing”fruit, pineapple is rich in Bromelain – a powerful enzyme that helps the digestive system, cleanses the blood stream, and contains anti-inflammatory properties. It also contains manganese –a vitamin that helps in bone formation, healing wounds, keeping skin healthy, regulating blood sugar levels, and strengthens immune system, and is something our body can’t produce on its own. It’s also rich in vitamin C and B1 which are pretty famous for being beneficial to our body. That’s why it’s considered very helpful in our body’s healing process and also why pineapple juices are very popular these days. From its original sweet and sour flavor, it has gone through the some of the oldest and most popular cooking methods to achieve a gourmet taste: caramelizing and flambéing. Thus, it has been sweetened and infused with rich aroma and flavor then enhanced even more with orange juice and vanilla. Finally, a scoop of ice cream is served as its topping so as to bring back the tropical touch of the pineapple.
Peel, remove the eyes, quarter, and then core the pineapple.
Heat a pan then melt the butter in it. Once the butter has turned hazelnut-brown, place the pineappleson the pan.
Try to turn the pineapples over after a short while, when it’s turned slightly brown, sprinkle with sugar then let it caramelize for a while. Pour the rum around it then flambé.
Deglaze with orange juice. Split the vanilla pods and add the seeds in. Boil this on low heat while moistening the pineapples with the juice every now and then and moving the pineapples a little bit so not to stick to the pan.
When the juice has turned a little syrupy, remove the whole thing from the heat. Place each pineapple on a serving plate. Top with a scoop of ice cream.Drizzle some of the juice over the top and around them.
Garnish with some pineapple leaves, the split vanilla pod, a bunch of red currants, and mint leaves. Serve while the pineapplesare warm and before the ice cream melts. Enjoy!
