In The Kitchen: Caramelized Pineapples
This caramelized pineapples recipe is sure to satisfy your sweet tooth this Memorial Day weekend.
Caramelized Pineapples – Serves 6
1 medium pineapple, peeled and cut into 12 rings
3 tablespoons unsalted butter
1/8 cup brown sugar
Pinch of kosher salt, plus more for sprinkling
Dark rum, optional
1. Melt the butter over medium heat in a shallow pan, then add the sugar and salt. Stir a bit to incorporate and allow to meld approximately 1-2 minutes over the heat.
2. Add the pineapple rings and cook, approximately 1-2 minutes per side, or until the edges just begin to darken. If using rum (and a gas stove), pour a couple of splashes into the pan and tip the edge of the pan towards the flame of your stove. Although not hot enough to burn you, warn others before doing so as the flame may be large. (One can also do this in the oven on a non-stick pad)
3. Remove the pineapple rings from the pan and serve immediately, either on their own or with cold ice cream, sherbet or sorbet. Sprinkle with a bit of kosher salt if desired.
4. Make an exotic “sundae” of this by topping ice cream with fresh strawberries and (commercial) caramel/butterscotch/chocolate fudge syrup, whipped cream and nuts.
Susan Delbert joined The Fourth Estate Restaurant at the National Press Club as Executive Chef after working at The Old Ebbitt Grill in Washington, D.C. as Sous Chef for several years. Delbert has worked in several Washington restaurants, including The Oval Room, BeDuCi in Dupont Circle and Gerard’s Place. She started her culinary career as a Front of the House Maitre d’ in Clyde’s of Chevy Chase. She trained at the Culinary Institute of America in Hyde Park, N.Y., where she graduated at the top of her class. She was an invited participant in an Italian regional cooking program sponsored by the Italian Trade Commission.