- 1 cup sugar
- 1/4 cup water
- 1 tablespoon light corn syrup
- 1 teaspoon fresh lemon juice
- 1 cup heavy cream
- 1 tablespoon unsalted butter
- Two peeled and cored 4-pound golden pineapples, each cut crosswise into eight 1/2-inch rings
- 1 cup unsweetened pineapple juice
- 2/3 cup sugar
- Vanilla ice cream and Macadamia Brittle, for serving
How to make this recipe
In a heavy, medium saucepan, combine the sugar, water, corn syrup and lemon juice and bring to a boil. Stir the mixture once and simmer over moderate heat until a light amber caramel forms, about 8 minutes. Remove from the heat and carefully stir in the cream and butter. Return the sauce to high heat and stir constantly until smooth and glossy, about 1 minute. Remove from the heat. Rewarm before serving.
Preheat the oven to 400°. Arrange the pineapple rings on 2 large rimmed baking sheets. Pour the pineapple juice over them and sprinkle with the sugar. Bake the pineapple rings for 1 hour, or until dark brown on both sides; turn the rings and rotate the baking sheets every 20 minutes for even browning. Let the rings cool on the baking sheets.
To serve, arrange 2 halved pineapple rings in each of 8 tall glasses or serving bowls and top with scoops of vanilla ice cream. Drizzle with the caramel sauce and garnish with the Macadamia Brittle.
The pineapple can be roasted early in the day and warmed in a hot oven before serving. The caramel sauce can be refrigerated for 3 days.
A Sauvignon Blanc or Riesling will have just the right mix of sweetness and acidity to showcase this decadent dessert.