Ingredients
- •1 ripe pineapple, peeled, cored, and cut into 8 thick rings
- •⅓ cup packed dark brown sugar
- •3 tbsp dark rum (such as Myers's)
- •2 tbsp unsalted butter, softened
- •1 vanilla bean, split and scraped (or 1 tsp vanilla bean paste)
- •¼ tsp ground cinnamon
- •Pinch of flaky sea salt
- •For serving:
- •1 pint high-quality vanilla ice cream
- •⅓ cup unsweetened coconut flakes, toasted
- •1 lime, zested
- •Fresh mint leaves
Instructions
In a small bowl, mash together brown sugar, softened butter, vanilla bean seeds (and pod), cinnamon, and salt until it forms a paste.
Stir in dark rum until combined.
Place pineapple rings in a vacuum-seal bag in a single layer (use two bags if needed).
Spread the rum-vanilla butter over both sides of the pineapple, dividing evenly.
Vacuum seal on the gentle setting, or use water displacement method—do not crush the fruit.
Preheat sous vide bath to 154°F (68°C).
Submerge bag and cook for 1 h.
When the cook is done, remove bag and carefully pour the contents into a strainer over a small saucepan.
Transfer pineapple rings to a paper towel-lined plate and pat the surfaces dry.
Reduce the strained syrup over medium-high heat for 3–4 min until thick and glossy.
Heat a cast iron skillet or grill pan over high heat until smoking.
Sear pineapple rings for 60–90 sec per side until deeply caramelized with grill marks (or use a kitchen torch).
Scoop ice cream into shallow bowls.
Top each scoop with two warm pineapple rings.
Drizzle generously with the reduced rum syrup.
Shower with toasted coconut and lime zest, finish with fresh mint.
Serve immediately while the ice cream begins to melt into the syrup.
Notes
- •Use a fully ripe pineapple—sous vide softens texture but can't add sweetness
- •Vacuum sealing on the gentle setting prevents crushing the rings
- •The torch finish adds dramatic char without overcooking the fruit
- •The reduced syrup also makes a great cocktail sweetener for daiquiris