Roasted Pineapple with Rum Sauce

 Original recipe come from Gemma at Bigger Bolder Baking

Photo borrowed from original post until I replace with my own...

Ingredients

• 1 large pineapple

• 4 tablespoons butter

• ½ cup brown sugar

• ¼ cup spiced rum (or dark rum)

• 1 can full fat coconut milk

Instructions

1. Preheat the oven to 400°F (200°C). Cut off the top and bottom of pineapple and trim the rind.

   
   

2. In an oven-safe pan or skillet, add in the pineapple, butter, brown sugar, rum, and coconut milk. 

   
   

3. Bake for about 45 minutes - 1 hour carefully turning the pineapple every 15 minutes and basting it with the  sauce. 

   
   

4. Once the pineapple is tender and coated in the thick, coconut rum sauce remove from the oven and allow to cool slightly. 

   
   

5. Slice the flesh of the pineapple leaving just the core behind. Serve pineapple warm with some of the thick sauce from the pan and some (coconut is perfect) ice-cream. Store leftovers in the fridge for up to 3 days.

   
   

   Note * may be re-heated in a skillet with a little extra butter. Turn often and watch carefully, it thickens and browns up quickly with the pieces already sliced smaller.