Salt and Coffee Baked Pineapple with Rum Sauce
This was a bit of an experiment more than a really serious recipe and I have to say, happy days, it worked! Having said that, watch the video and if I'm to be brutally honest, I wouldn't do it again. There are quicker and easier ways to roast a pineapple. But it was a fascinating thing to do.
We teamed the baked pineapple with the ultra delicious Dark Rum Caramel Sauce and a Honey Tonka Bean ice cream. Check those recipes out too!
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- 1 Kilo cooking salt or more if you have a huge pineapple
- 100 Grams ground coffee beans
- water as needed
- 1 whole pineapple, skin in tact
- 100 Grams dark brown sugar (or muscovado)
- 50 Grams spiced dark rum or other dark rum of choice
- 1/2 tonka bean BUY
Make a wet sand mixture in a large bowl using the salt, coffee and as much water as you need for this. Be careful not to over water it, or under water for that matter. (see video for tips on how to best judge this.)
Preheat oven to 200°C.
Push some of the salt mixture into the base of a small oven proof dish with sides (big enough to hold the pineapple). Place the pineapple on top and then fully cover the fruit with all of the mixture, pressing it to coat fully. Make sure there are no gaps in the salt crust.
Roast for 3 hours. Yes. Trust me. Crack the salt crust off, peel and remove the core away from all the salt and coffee discards.
Serve with ice cream, and plenty of the rum sauce.
Now what else could you bake inside a coffee salt crust?
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