Dessertsbonappetit5.0
Brown-Sugar-Braised Pineapple
A little sugar and heat can turn even sad pineapples into juicy gems. A low-effort dessert for all your gluten-free needs.
👥 4 Servings👤 Shilpa Uskokovic📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●spatula
- ●whisk
📝 Preparation Steps
1
Melt 2 Tbsp. unsalted butter, cut into ½" pieces, in a large skillet, preferably cast iron, over medium-high heat. Arrange 1 small ripe pineapple, peeled, cored, cut into 8–12 wedges, in a single layer in pan (they should fit snugly) and cook, undisturbed, until deep golden brown and charred in spots, 6–⏱️ 8 minutes. Using tongs or a fish spatula, turn over and cook until other side is deep brown, about ⏱️ 5 minutes.
. unsalted butter, cut into ½" pieces, divided6 Tbsp
2
Reduce heat to medium; add ½ cup (packed; 100 g) dark brown sugar, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, one 2" piece ginger, scrubbed, thinly sliced, 2 star anise pods, and ¼ cup water to pan. Cover and cook, turning pineapple halfway through, until fruit is tender (a skewer inserted into a wedge should meet with little resistance), 8–⏱️ 10 minutes. Remove pan from heat and divide pineapple among plates.
2" piece ginger, scrubbed, thinly sliced1
3
Add remaining 4 Tbsp. unsalted butter, cut into ½" pieces, to sauce and whisk vigorously until butter is melted and emulsified (if sauce seems very thin, simmer for a few minutes until syrupy).
. unsalted butter, cut into ½" pieces, divided6 Tbsp
4
Pour sauce over pineapple and serve with scoops of coconut sorbet alongside.
Coconut sorbet (for serving)
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