Rum-Roasted Pineapple and Sugared Pecans with Vanilla Bean Ice Cream

Name: Rum-Roasted Pineapple and Sugared Pecans with Vanilla Bean Ice Cream
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 2
Cuisine: Global
Ingredients: 59 milliliters dark rum; 1 pinch kosher salt; 237 milliliters pecan halves; 1 gold pineapple; 59 milliliters sugar, plus extra for sprinkling, optional; 2 Tbsps superfine sugar; 1 Tbsp unsalted butter; 1 teaspoons vanilla extract; 946 milliliters vanilla bean ice cream, for serving

Rum-Roasted Pineapple and Sugared Pecans with Vanilla Bean Ice Cream is a gluten free and fodmap friendly main course. One serving contains 1813 calories, 24g of protein, and 94g of fat. This recipe covers 42% of your daily requirements of vitamins and minerals. This recipe serves 2. It will be a hit at your Summer event. Head to the store and pick up rum, vanilla bean ice cream, superfine sugar, and a few other things to make it today. To use up the pecan you could follow this main course with the Piccadilly’s Cafeteria Pecan Delight – this is a light pecan pie as a dessert. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

For the pineapple: Preheat the oven to 425 degrees F.

Ingredients you will need

Pineapple

Equipment you will use

Oven

Begin by peeling the pineapple and cutting it into 1/2-inch-thick planks approximately 2 by 2 inches wide; discard the core. Arrange in a single layer in a roasting pan.

Ingredients you will need

Pineapple

Equipment you will use

Roasting Pan

Whisk together 1/2 cup water, the rum, sugar, vanilla and salt, and then pour over the pineapple.

Ingredients you will need

Pineapple

Vanilla

Sugar

Water

Salt

Rum

Equipment you will use

Whisk

Sprinkle the top with a little extra sugar, if desired, then roast until caramelized, 17 to 18 minutes. When done, remove the pineapple from the pan and allow to cool slightly before dicing.

Ingredients you will need

Pineapple

Sugar

Equipment you will use

Frying Pan

For the pecans: Arrange the pecans in a baking sheet and toast until slightly darkened and fragrant, 7 to 8 minutes.

Ingredients you will need

Pecans

Toast

Equipment you will use

Baking Sheet

Remove from the oven and allow to cool slightly before adding the butter to the baking sheet. Immediately toss the baking sheet to coat the pecans as the butter melts.

Ingredients you will need

Butter

Pecans

Equipment you will use

Baking Sheet

Oven

Sprinkle evenly with the sugar and salt and toss once more. Set aside on a plate to cool.

Ingredients you will need

Sugar

Salt

To assemble, place 2 to 3 scoops of vanilla bean ice cream in a bowl. Top with 2 to 3 spoonfuls of rum-roasted pineapple and garnish with sugared pecans.

Ingredients you will need

Vanilla Bean

Ice Cream