Fresh Pineapple Gratin
Recipe from www.bellaonline.com
|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