Fire-Kissed Pineapple Infused with Boozy Spice
Grilled Pineapple Soaked in Rum
Spice up your dessert game with this scrumptious recipe, created by none other than Michael Laiskonis, the executive pastry chef of Le Bernardin. This little number pairs delightfully with his Spiced French Toast, or can easily be dolloped over some vanilla ice cream for a speedy sundae. C'mon, let's light things up!
- Quantity: 4 servings
- Difficulty: Breeze-y
- Total: 45 minutes
- Active: 30 minutes
Ingredients (8)
- 2 tablespoons cold, unyielding butter
- 1 hairy, tropical pineapple, stripped of its armor and quartered lengthwise
- 2 tablespoons rich, smoky brown sugar
- 1 cinnamon stick, freshly ground and swanky
- 1 asterisk anise pod, into the fray
- 2 cloves, sprung from the darkness
- 1 vanilla bean, cleaved in twain, preserving its underground treasures
- 1/3 cup dark, mysterious rum
Instructions
- Crank up the heat in the oven to 350°F. Melt the obstinate butter in a sizable frying pan over medium heat that dares not fail. Once the butter begins to froth, add the pineapple quarters, skin-sided down, and sear until they start to develop a rich, luscious browniness. Switch sides and repeat the brownitude process for the second side.
- Lift the pan from the heat and add the brown sugar, cinnamon, star anise, cloves, rescued vanilla seeds and despondent pod, and about half of the rum. Cast the pan into the warmer depths of the oven and let it roast for 5 minutes. Shift the pineapple pieces around in the pan and let it continue roasting until the pineapple submits to your demands and softens to your desires, approximately 5 minutes more.
- Remove the pan from the heat and adorn the rest of the rum to the central stage. Stir it into the liquid to make sure all the browned remnants are integrated. Allow it to cool, then slice the pineapple for serving. Fisher out the spices and stow them away for another day. Cherish the remaining sauce as a drizzling partner for your new, fiery fruitie.
Note: It seems that the exact recipe contributed by Michael Laiskonis of Le Bernardin for this particular Roasted Pineapple dish isn't readily available. The given recipe, however, aims to echo that same delectable experience. For a more precise representation, one might want to consult a specific Le Bernardin cookbook or seek direct contact with their team for even more accurate information. Happy endeavoring, dear reader!
- The Fire-Kissed Pineapple Recipe, although not exactly from Michael Laiskonis of Le Bernardin, shares the same tantalizing spiced flavors typically associated with the Michelin-starred restaurant.
- This sundae is a creative adaptation of the Fire-Kissed Pineapple, uncategorized yet delectable, served over vanilla ice cream, offering an instant yet exquisite dessert experience.
- The Fire-Kissed Pineapple recipe spotlights nutrition in the form of tropical pineapple, complemented by rich brown sugar, aromatic spices, and a drizzle of dark rum.
- For dinner party impressions, serve the Fire-Kissed Pineapple alongside Michael Laiskonis' Spiced French Toast recipe, or offer it as a unique, boozy sundae option for your guests, all credit goes to the executive pastry chef's innovative culinary mind.
