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Spiced Caramelized Pineapple

Adapted from Baking Chez Moi: Recipes from My Paris Home to Yours Anywhere, by Dorie Greenspan 
You could serve the pineapple quarters whole, although I diced the pineapple up and served the caramelized tidbits and some of the thick, caramelized sauce, with toasted coconut ice cream. (From The Perfect Scoop.) Vanilla ice cream would work as well. Leftovers got chopped up and added to a fruit salad. Note that even with the lime juice, it’s somewhat sweet. So do try to pair it with something that will offset that. You can always add a bit more lime juice when the pineapple is done cooking, to balance it out. Dorie recommends apple jelly, apricot jam, or orange marmalade. I would go for the most tart of the bunch – apricot or bitter orange. But the fellow who gave her the recipe suggested that hot pepper jelly would work, which I’m going to try next time. In any event, since the liquid is going to be heavily reduced, it’s not really necessary to use your fancy, homemade jam. I used store-bought, and it worked fine. For those avoiding alcohol, simply use 1/2 cup (125ml) more orange juice with an additional generous squeeze of lime.
  • 1 ripe pineapple, peeled, quartered, and cored
  • 1/2 cup (125ml) fresh orange juice
  • juice of one lime
  • 1/2 cup (125ml) liquor; rum, Cognac, brandy, whiskey, or bourbon
  • 1 cup (250g, 8 ounces) apricot jam, or bitter orange marmalade
  • optional: 1 teaspoon powdered vanilla bean, or 1 vanilla bean, split lengthwise
  • 6 allspice berries, slightly crushed (or another spice, such as a couple of cinnamon sticks, crushed cardamom seeds, or a few star anise)
  • Preheat the oven to 300ºF (150ºC).
  • Place the pineapple in a baking dish that’s not much large than they are, but with room for basting and turning the pineapple as it cooks.
  • In a bowl, mix together the orange juice, lime juice, liquor, jam, vanilla (if using), and allspice (or whatever spices you are using.)
  • Pour the mixture over the pineapple and roast in the oven for 1 1/2 to 2 hours, turning the pineapple quarters every 20 minutes, basting them with the juices, until the fruit is caramelized on the outside. Depending on the ripeness and juiciness of the pineapple, the cooking time may vary. So be sure to check it, and follow your senses when it’s done – au pif.

Notes

Serving: Serve the pineapple warm or at room temperature. It can be served with vanilla ice cream or another favorite flavor, mixed into a fruit salad, or in other creative ways.
Storage: The caramelized pineapple can be stored in the refrigerator for up to 5 days. It can be rewarmed before serving in the oven, covered to preserve the juiciness, if desired.