Fresh Pineapple Gratin

Recipe from

3 Tbsp butter
1/4 cup dark rum
3/4 cup brown sugar, divided
4 cups fresh pineapple, (about 1 medium) cut into 1/2-inch pieces
1 Tbsp fresh ginger, grated
1/4 cup heavy cream
1¼ cups sour cream
1 tsp lemon zest

Melt the butter in a large skillet over low heat; add the rum and 1/4 cup brown sugar. Stir to mix, then add the pineapple and ginger. Turn the heat to high and let the pineapple caramelize, stirring every 2 to 3 minutes at first, and then more often as the liquid evaporates and the pineapple begin to turn golden and caramelize. It will take 8 to 10 minutes.

Transfer the pineapple to a 1-quart gratin dish or shallow casserole dish. Mix the heavy cream, sour cream, and lemon zest; spread over the pineapple in the gratin dish. Sprinkle the remaining 1/2 cup brown sugar evenly over all. Place on a middle rack in the oven (10 to 12 inches from the broiler) with the heat set to broil; shut the oven door, and let the gratin cook until the brown sugar is dissolved and the topping is bubbly, 6 to 10 minutes.

Remove from the oven and serve warm or at room temperature.

Note: For individual servings, you may divide the mixture among 6 small ramekins. Place the ramekins on a baking sheet and proceed as the recipe above.

Makes 6 servings

Allergy Warning: Contains milk