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Roast Whole Pineapple in Rum Caramel

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins

Who says you cannot make desserts in a wood-fired oven? This is a great dinner party treat that provides theatre to your table. A whole pineapple roasted in caramel flavoured with spices and rum, hand-carved at the table and served with a dollop of vanilla ice cream.


  • 1 whole pineapple, peeled and eyes removed, keep the crown on
  • 150g caster sugar
  • 75g unsalted butter
  • 1/2 vanilla pod, split in halves
  • 1 tsp five spice
  • 1 star anise
  • 100ml double cream
  • 50ml dark spiced rum
  • Sea salt to taste


    1. Pre-heat your wood-fired oven to 180°C.
    2. Place the sugar in a large oven-proof frying pan or baking tray and heat gently inside the oven, swirling the pan until the sugar has dissolved. Cook the sugar until you get a light blonde caramel, takes about 10 minutes.
    3. Carefully add the butter and swirl into the sugar until fully dissolved. Add the rum, flambé and reduce the liquid by one quarter. Add the whole pineapple coating it all over with the caramel mix. Add the vanilla pod, five spice, star anise and sea salt and roast for 20 minutes, turning the pineapple regularly and basting it, until softened and glazed.
    4. Place the pineapple on a wooden board, remove the crown off and cut the pineapple in half lengthways, then cut each half into another half lengthways and remove the centre core from each piece.
    5. Carefully pour the double cream into the caramel sauce, stir well, and return the pan to the oven. The cream will quickly bind the caramel together and make a lovely silky sauce.
    6. Place one piece of pineapple onto warm plates, spoon the caramel sauce over it and serve with a scoop of vanilla ice cream.

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