Rum-Vanilla Caramelized Pineapple Sundae
Back to Pineapple
Last updated
- Prep
- 15 min
- Cook
- 1 hour
- Total
- 1 hr 25 min
- Yield
- 4 servings
Dessertpineapplerum vanillafruit desserttropical
Ingredients
- 1 ripe pineapple, peeled, cored, and cut into 8 thick rings that meet the recommendation conditions
- 1/3 cup packed dark brown sugar
- 3 tbsp dark rum
- 2 tbsp refined coconut oil, softened
- Seeds from 1 vanilla bean or 1 tsp vanilla bean paste
- 1/4 tsp ground cinnamon
- Pinch of flaky salt
- Commercially packaged ready-to-eat fruit sorbet, for serving
- 1/3 cup unsweetened coconut flakes, toasted
- Finely grated zest of 1 lime
- Fresh mint leaves, for serving
Method
Prepare
- Wash your hands, rinse and scrub the whole pineapple under running water, and dry it with a clean towel before peeling and cutting it.
- Mix the brown sugar, rum, coconut oil, vanilla, cinnamon, and salt into a loose paste.
- Arrange the pineapple rings in one flat layer across one or more food-safe pouches, spread the rum-vanilla mixture over them, and seal gently without crushing the fruit.
Cook
- Set the water bath to 150°–155°F.
- Cook for 1 hour for sliced pineapple rings or spears.
- Toast the coconut flakes in a dry skillet until golden, then prepare the lime zest, mint, and fruit sorbet for prompt serving.
Finish
- Move directly from the bath to the finish. Drain the pineapple over a clean saucepan and pat the rings dry.
- Simmer the collected syrup until glossy and slightly thickened.
- Sear the pineapple in a very hot skillet or grill pan until caramelized on both sides.
Serve
- Place the warm pineapple over the fruit sorbet, spoon over the reduced rum-vanilla syrup, and add the toasted coconut, lime zest, and mint.
- Serve immediately while the fruit is warm and the sorbet is cold.
Want another texture or thickness?
The complete guide has all reviewed settings, safety context, and finishing options.