Pineapple Calypso - A trilogy of sorts

With this post I can comfortably say that I have completed a trilogy of fruit desserts... or rather a trilogy of getting fruits drunk :-D
After Pears and Figs, pineapple seemed to be a natural choice. The fruit lends itself so well not only to being cooked, grilled and baked independently but also as the perfect match to a lot of vegetables and meats. It can marry itself to a lot of spices too. After a dull saturday post diwali, i couldn't let Sunday pass me by and had to get myself in the kitchen before Monday caught up with me and office work took over in full flow.
What appeals to me about this dish is the simplicity in making it, the minimal use of ingredients and yet a heavenly taste ...an ideal dessert to finish of summer winter barbeques that you host in these months.
Having said this, my affair with using and amusing myself with fruits does not end here and I still have a few more to go. If you have any particular fruit dessert that you are looking out, do let me know. If its available, it will find its way to this blog.

Ingredients:
Pineapple - 1
Rum - 60 ml
Star Anise - 2
Cloves - 3-4
Sugar - to coat
Cinnamon Powder - 10 gm
Butter -30 gm

Method:
1. Clean the pineapple and cut it into slices.
2. Keep the shavings aside and make a pulpy puree out of it.
3. Marinate the slices in rum, star anise and cloves. Add in around 30 ml water to dilute it.
4. Before we cook them, dab them in sugar and cinnamon powder mix.
5. In a warm pan on the fire, add in the slices and cook them till they turn a tempting brown.
For the Sauce:
1. In the same pan, add in some butter and melt it.
2.Add in the leftover marinade & the pineapple puree we made from the trimmings.
3. Add in some water and cook till sauce thickens.

Presentation:
Layer the Pineapple slices on a plate. Pour the sauce on top.
Serve either hot or cold.
You can also serve it with coconut ice-cream.

Posted in: Dessert,Fruit,pineapple