BUTTER PINEAPPLE
¼ cup extra virgin olive oil
½ pineapple, peeled, cored, and cut into thick rings
¼ cup sugar
¼ cup rum
Splash of fresh orange juice
2 tablespoons butter
In a large nonstick pan over medium heat, heat the oil until it’s smoking. Place the pineapple in the pan in a single layer and caramelize on each side, which should take about 4 minutes. You may have to do this in stages if there isn’t enough room to fit all the rings, transferring each batch of finished rings to a plate.
Once all the pineapple rings are caramelized, return them to the pan and add the sugar. Caramelize the sugar just slightly, then deglaze with rum. Reduce a bit and splash in the OJ.
Fold in the butter TO COAT AND SHINE.
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