Glazed baby pineapple with rum caramel

Total time: 1hr 10m
Preparation Time: 40m

For 4 people


Ivo Adam

Nutritional Information

Contains 477 Kcal, 6g Protein, 68g Carbohydrates, 15g Fat


  • 60 g sugar
  • 20 g butter
  • 2 baby pineapples or mini-pineapple
  • 1 pinch salt
  • 1 tbsp brown rum
  • 2 tbsp apple juice
  • 200 g panettoni (e.g. Fine Food Panettone amaretti e chioccolato)
  • 1 tbsp cane sugar (e.g. Fine Food Java Kiss)
  • 3 tbsp brown rum
  • 1 dl pineapple juice
  • 250 ml coconut ice cream (e.g. Fine Food Gelato al latte con noce do coco)
  • some Thai basil leaves

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  • Boil the sugar and apple juice in a wide-bottomed pan without stirring. Reduce the heat and simmer, shaking the pan occasionally, until a golden brown caramel has formed. Stir in the butter and salt, simmer for approx. 5 mins. Allow to cool, then stir in the rum. Cut the pineapple lengthwise into eighths, remove the stalk, place on a baking tray lined with baking paper. Coat the pineapple with the caramel, place under a grill preheated to 250°C for approx. 10 mins., brushing with the caramel at regular intervals.
  • Tear the panettone into large pieces, place on a baking tray. Dry for approx. 30 mins. in the centre of an oven preheated to 120°C. Bring the pineapple juice and sugar to the boil in a small pan while stirring, allow to cool a little, then stir in the rum. Soak the panettone with the liquid.
  • Serve: arrange the pineapple on plates, serve with one scoop of ice cream and the panettone, garnish with Thai basil and the remaining caramel.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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