About the Recipe
One pineapple halved and caramelised in butter and brown sugar until it soften and take colour, then finished with plantation rum, cinnamon and mint. The crumble is made with extra virgin olive oil instead of butter, so it stays savoury against all that sugar and gives the plate its crunch. Served with the caramelised sauce spooned around, mint leaves on top and a generous drizzle of olive oil. Vanilla ice cream if you want it.
Ingredients
For the EVOO crumble
• 125g plain flour
• 60g caster sugar
• 80g extra virgin olive oil (EVOO)
• 2 pinches salt
For the pineapple
• 1 large pineapple, top removed
• 100g butter
• 180g brown sugar
• 200ml plantation rum
• Juice of 1 lemon
• 3 cinnamon sticks
• 20 fresh mint leaves
• Salt
Preparation
The crumble
• Combine all the crumble ingredients in a bowl.
• Transfer onto a baking tray lined with baking paper and spread the mix around.
• Cook in a fan-forced oven at 180°C for about 10 minutes, or until the crumble gets lightly brown.
The pineapple
• In a fairly large pan, melt the butter, then add the brown sugar and the salt.
• In the meantime, remove the skin from the pineapples and cut them in half lengthwise.
• Once the brown sugar has melted, place the pineapples in the pan and caramelise them for about 5 to 6 minutes. Add the rum and let it partially evaporate, then add the lemon juice.
• Add the cinnamon sticks and three quarters of the mint.
• Continue cooking for a further 10 to 15 minutes, or until the pineapples get soft, constantly turning them around for even cooking and caramelisation.
• Once cooked, cool down the pineapples and cut them in quarters to remove the core.
• Place the pineapples on a serving plate, spread the caramelised sauce around, add the EVOO crumble.
Garnish with mint leaves and a generous drizzle of extra virgin olive oil.
• Optionally you can also add a scoop of vanilla ice cream.