Pineapples are available year-round with peak season from March through June. This warm compote is also delicious served with pound cake and softly whipped cream or atop a generous scoop of vanilla ice cream.
1 pineapple, about 4 lb (2 kg)
1/4 cup (2 fl oz/60 ml) dark rum
1/2 cup (3 oz/90 g) golden raisins (sultanas)
2 tablespoons unsalted butter
1/4 cup (2 oz/60 g) firmly packed dark brown sugar
1/2 cup (4 fl oz/125 ml) pineapple juice
Grasp the leafy top of the pineapple and twist it off. Using a sharp knife, cut off the top just below the crown. Cut a slice 1/2 inch (12 mm) thick off the bottom. Place the pineapple upright and, using a sharp knife, cut off the peel in vertical strips. Using the knife tip, cut out the round "eyes" on the pineapple sides. Cut the pineapple lengthwise into quarters and cut out the core. Cut each quarter in half lengthwise, then cut each piece crosswise into slices 1/2 inch (12 mm) thick.
In a saucepan over medium heat, heat the rum until bubbles appear along the pan edges, about 1 minute. Add the raisins, stir once or twice and remove from the heat. Set aside, stirring occasionally until cool, about 30 minutes. Drain the raisins, reserving the rum and raisins separately.
In a large frying pan over high heat, melt 1 tablespoon of the butter. When hot, add half of the pineapple slices and cook until golden on the first side, about 2 minutes. Turn over the pineapple slices and cook on the second side until golden, about 2 minutes longer. Using a slotted spoon, transfer to a plate. Repeat with the remaining pineapple and another tablespoon of the butter and set aside with the first batch. Wash and dry the pan.
Place the pan over medium-high heat and add the remaining 1 tablespoon butter. When it melts, add the brown sugar and heat, stirring, until the sugar melts, 1-2 minutes. Add the pineapple juice and cook until reduced by half, 1-2 minutes. Add the raisins, 1 tablespoon of the reserved rum and the pineapple. Mix together gently and cook until the pineapple is heated through, 1-2 minutes.
To serve, spoon into individual serving bowls and serve at once.
Williams-Sonoma Complete Seasons Cookbooks
Year-round Cooking with Fresh Ingredients
By Chuck Williams and Joanne Weir
Time Life Books
Color photos throughout
Recipe reprinted by permission.
This page created June 2000
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