START A PETITION 25,136,189 members: the world's largest community for good
START A PETITION
x

Warm Pineapple Compote

Warm Pineapple Compote

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:

INGREDIENTS
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.

Serves 6.

Read more: Food, All recipes, Desserts, , ,

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).

have you shared this story yet?

go ahead, give it a little love

Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on anniebbond.com, a website dedicated to healthy and green living.

Go to the Source

Spring

Recipes inspired by nature's bounty.buy now

6 comments

+ add your own
9:50AM PDT on Oct 8, 2012

yum

4:24AM PST on Nov 25, 2011

Thank you

5:06PM PDT on Oct 11, 2011

Great recipe. Thanks.

5:06PM PDT on Oct 11, 2011

Great recipe. Thanks.

11:38AM PDT on Oct 10, 2010

Sounds good!

12:24AM PST on Feb 15, 2010

thankyou

add your comment



Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

people are talking

The only fatty thing I eat is a small piece of good quality cheese daily.

Masaru Emoto is a quack with no scientific authority or credentials whatsoever. His "findings" are a…

Thanks!

Interesting.

Story idea? Want to blog? Contact the editors!



Select names from your address book   |   Help
   

We hate spam. We do not sell or share the email addresses you provide.