Best Brown Sugar Pineapple Brûlée Recipes

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BROWN SUGAR PINEAPPLE BRûLéE



Brown Sugar Pineapple Brûlée image

A cored pineapple is used to serve this dessert, so be sure to select one with bright leaves.

Yield Serves 8

Number Of Ingredients 6

1 3-pound pineapple
1 tablespoon butter
1/3 cup (packed) golden brown sugar
1 tablespoon water
1/2 teaspoon ground cinnamon
2 tablespoons dark rum

Steps:

  • Line baking sheet with foil. Using large sharp knife, quarter pineapple lengthwise through leafy top. Core each wedge. Cut pineapple flesh from peel of each wedge, keeping flesh in 1 piece. Set aside. Transfer pineapple shells to baking sheet. Cover leaves with foil to protect from heat.
  • Preheat broiler. Melt butter in heavy large skillet over medium heat. Add sugar, water and cinnamon. Bring to boil, stirring until sugar dissolves. Remove from heat. Add rum to sauce; ignite with match. (Pineapple and sauce can be prepared 1 day ahead. Cover pineapple and sauce separately. Bring sauce to simmer before continuing.) Add pineapple wedges to skillet. Cook until heated through, turning to coat, about 4 minutes. Return pineapple to shells. Boil sauce until thick, about 2 minutes.
  • Cut each pineapple wedge crosswise into 1/2-inch-thick slices, keeping shells intact. Spoon sauce over pineapple. Broil until sauce bubbles and browns slightly, about 3 minutes. Transfer to plates.

BROWN SUGAR PINEAPPLE BRULEE



Brown Sugar Pineapple Brulee image

A cored pineapple is used to serve this dessert so be sure and pick a pretty one with bright green leaves.

Provided by evelynathens

Categories     Dessert

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 (3 lb) pineapple
1 tablespoon butter
1/3 cup golden brown sugar
1 tablespoon water
1/2 teaspoon ground cinnamon
2 tablespoons dark rum

Steps:

  • Line baking sheet with foil.
  • Using large sharp knife, quarter pineapple lengthwise through leafy top.
  • Core each wedge.
  • Cut pineapple flesh from peel of each wedge, keeping flesh in 1 piece.
  • Set aside.
  • Transfer pineapple shells to baking sheet.
  • Cover leaves with foil to protect from heat.
  • Preheat broiler.
  • Melt butter in large skillet over medium heat.
  • Add sugar, water and cinnamon.
  • Bring to boil, stirring, until sugar dissolves.
  • Remove from heat.
  • Add rum to sauce; ignite with match.
  • Add pineapple wedges to skillet.
  • Cook until heated through, turning to coat, about 4 minutes.
  • Return pineapple to shells.
  • Boil sauce until thick, about 2 minutes.
  • Cut each pineapple wedge crosswise into ½-inch-thick slices, keeping shells intact.
  • Spoon sauce over pineapple.
  • Broil until sauce bubbles and browns slightly, about 3 minutes.

Nutrition Facts : Calories 251.2, Fat 3.3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 28.8, Carbohydrate 55, Fiber 4.9, Sugar 43.1, Protein 1.9

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