1 tablespoon drained brine-packed green peppercorns, crushed
4 teaspoons sugar
3/4 cup fresh orange juice
1 tablespoon honey
1/4 cup white rum
How to Make It
Prepare St. Andrew's Glacé.
Rub cut sides of pineapple with peppercorns; sprinkle sugar over one side of each pineapple slice. Place a large nonstick skillet over medium heat until hot. Add pineapple, sugar side down; sauté 5 minutes or until golden. Turn pineapple. Add orange juice, honey, and rum; bring to a boil.
Remove pineapple from skillet; set aside. Reduce heat, and simmer, uncovered, until reduced to 1/4 cup or syrupy (about 10 minutes). Remove from heat.
Arrange pineapple on each of 4 plates. Drizzle orange syrup over slices; top with St. Andrew's Glacé.
I made this last night for my CL supper club and I have to say that I was happily surprised. I did have to sub honey for maple syrup in the glace b/c that's all I had and dark rum for the light for the same reason. Even with the changes this dessert was actually impressive. I reduced the syrup even further until it was a caramel sauce consistency and I would recommend doing this. I also added some peppercorns to the sauce while it reduced. Great!!
This is one of the best desserts I've made in ages. It came together really quickly and the pineapple was fine sitting in the fridge for a few hours after it was cooked. I found the peppercorns near the capers at the grocery store. Don't skip these, they add so much to the flavor of the sauce.
Instead of maple syrup, I used 1/2 cup honey. I also used 1 tablespoon of butter in the pan to cook the pineapple.
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