Consider the pineapple, once a symbol of hospitality, which is why you often find them carved on Colonial newel posts and painted on welcome mats. But pineapples are more than just pretty decoration: they are great sources of bromelain, a healing anti-inflammatory enzyme. And we all know how their wonderfully unique sweet taste lends tropical flavor and character to countless drinks and desserts.
This simple recipe transforms pineapple and just five other ingredients into a mouth-watering, good-for-you treat. Read the recipe here:
3 cups fresh pineapple chunks
1/4 cup dark rum
1/2 cup golden raisins
3 tablespoons unsalted butter
1/4 cup firmly-packed brown sugar
1/2 cup pineapple juice
1. Heat the rum in a saucepan for about a minute, until bubbles begin to form along the edges of the pan. Add the raisins, stir briefly, then remove pan from the heat.
2. Allow to cool, stirring occasionally, for about 30 minutes. Drain the raisins, reserving them and the rum separately.
3. Melt 1 tablespoon of the butter over high heat in a heavy-bottomed skillet. When hot, add half the pineapple chunks and cook about 2 minutes on one side until golden, then turn them over and cook another 2 minutes, until the second side is golden. Transfer the pineapple to a plate with a slotted spoon.
4. Melt the second tablespoon of butter and repeat the process with the second batch of pineapple chunks. Add the second batch to the first one, then wash and dry the skillet.
5. Place the skillet over medium-high heat and add the last tablespoon of butter. Once it has melted, add the brown sugar and heat it, stirring, until the sugar melts, about 2 minutes. Add the raisins, 1 tablespoon of the reserved rum, the pineapple juice, and and the cooked pineapple. Gently stir to combine and cook 2 minutes until the pineapple is heated through.
6. Spoon into individual serving bowls and serve immediately.
The rest of the reserved rum may be used in a number of ways: as soak for pound cake or a topping for vanilla ice cream, for example.
Inspired by Spring, by Joanne Weir (Time-Life Books, 1997).