Try this rum-roasted pineapple dessert, then check out our pineapple upside-down cake, rum and pineapple upside-down puddings, rum baba and rum cake.


  • 1 small pineapple, peeled and eyes removed
  • 150g caster sugar
  • 75g butter
  • 100ml double cream
  • 3 tbsp rum
  • to serve vanilla ice cream


  • STEP 1

    Cut the pineapple into quarters lengthways, and cut out the core from each piece.

  • STEP 2

    Put the sugar in a frying pan and heat gently, swirling the pan until it is dissolved. Turn up the heat and cook until the caramel is the colour of a rusty penny. Carefully add the butter and swirl until fully dissolved. Add the pineapple and cook for 10-15 minutes, turning, until softened and glazed.

  • STEP 3

    Put the pineapple onto serving plates and add the double cream and rum to the pan. Heat together and spoon over the pineapple. Serve with vanilla ice cream.


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