Components
- Three pineapple slices, each approximately 2 cm thick
- 1 tablespoon of orange-flavored liqueur
- 3 tablespoons of butter
- granulated sugar to dust over the pieces
- A quarter cup of water
- To serve, use roasted dried coconut strips.
- ice cream made with coconut to serve
Setup mode
- Slice the pineapple rings in half to create light socks. Place the slices in a dish, pour the liqueur over them, and let them sit for 5 minutes — this allows the pineapple to absorb the liqueur’s flavor and release some juice, which will be used later in the recipe.
- Place an ordinary skillet over medium heat to warm. Lightly sprinkle a small amount of sugar on one side of each pineapple slice (just a little, mainly to enhance the sweetness; roughly about 1/4 teaspoon of sugar per half slice can be used).
- Once the frying pan is heated, add 2 teaspoons and allow it to melt. Arrange the pineapple slices with the sugar-coated side facing down and cook until browned, approximately 5 minutes. Sprinkle sugar on top of the slices, then flip each one with a spatula to evenly caramelize the other side.
- Move the golden pineapple to a plate and leave the frying pan on medium heat. Pour in the water and add the liqueur along with the pineapple juice remaining in the dish. Stir with a silicone spatula to dissolve the caramelized pineapple bits and bring to a boil. Turn off the heat, add 1 teaspoon of butter, and stir gently to create a syrup.
- Soak pineapple slices in syrup and then serve them alongside roasted coconut strips and coconut-flavored ice cream.
