Baked Pineapple Recipe
Ingredients
| Sugarloaf pineapple | 1 Large | |
| Banana | 1 , peeled and thinly sliced | |
| Packed brown sugar | 1⁄4 Cup (4 tbs) | |
| Amber rum | 1⁄3 Cup (5.33 tbs) |
Directions
Cut top from pineapple and remove pulp from inside the top.
Reserve leafy top.
With a grapefruit knife, remove the core and pulp from the pineapple, being careful to leave a 1/4 inch layer of flesh inside the rind to keep juice in during baking.
Dice the pineapple pulp and mix with banana and brown sugar in a bowl.
Warm rum, ignite it, and, when the flame subsides, pour over fruit mixture.
Fill pineapple shell with fruit; replace top, moisten with water, and wrap in foil.
Secure top with a few wooden picks.
Set upright in oven in a deep casserole.
Bake at 350°F 25 minutes.
Remove foil and serve hot.
Reserve leafy top.
With a grapefruit knife, remove the core and pulp from the pineapple, being careful to leave a 1/4 inch layer of flesh inside the rind to keep juice in during baking.
Dice the pineapple pulp and mix with banana and brown sugar in a bowl.
Warm rum, ignite it, and, when the flame subsides, pour over fruit mixture.
Fill pineapple shell with fruit; replace top, moisten with water, and wrap in foil.
Secure top with a few wooden picks.
Set upright in oven in a deep casserole.
Bake at 350°F 25 minutes.
Remove foil and serve hot.
Chef
