Fresh pineapple explosion fuses sweet and tart

By Jim Bailey
theyankeechef.blogspot.com

There aren’t many desserts where I can honestly say the flavors explode in your mouth. But here is one of them. Yankee Chef logoNot only is fresh pineapple sweeter than canned, but when you caramelize the brown sugar, tint it with a New England taste treat in maple, then combine all this with the tartness of lemon juice and  a zap of orange zest, you truly have a taste you will want to savor time and time again … It’s Just That Simple!

Pineapple explosion for a warm, sweet, tart treat.

Pineapple explosion for a warm, sweet, tart treat.

1/2 cup butter
1/3 cup packed brown sugar
1/4 cup pure maple syrup or maple-flavored syrup
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1/2 teaspoon grated fresh orange zest
1/3 cup fresh orange juice
1/2 fresh pineapple

Cut both ends of pineapple off, then cut it in half vertically. Slice off the skin, making sure you remove any ‘eyes’ that are still visible (this makes for tough eating). Slice this peeled pineapple half into six wedges, and cut out the center core of each wedge.

In a large skillet, over medium heat, melt butter. Stir in brown sugar, syrup, lemon juice, cinnamon, orange zest and juice. Bring to boiling; reduce heat to low and simmer, for three minutes, uncovered. Add pineapple wedges; spooning syrup mixture over pineapple while cooking. Continue cooking and frequently spooning, for an additional 3 to 5 minutes, or until the pineapple is to your desired doneness. Remove from heat and serve up with real vanilla ice cream or whipped topping if desired.

Yankee Chef book coverSchiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.

Print Friendly, PDF & Email

Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at theyankeechef@aol.com.

RSSComments (0)

Trackback URL

Comments are closed.

Never Miss a Story

Get your Wednesday Telegraph News Alert by email.
It's Free and Easy.

You have successfully subscribed to the newsletter

There was an error while trying to send your request. Please try again.

The Chester Telegraph will use the information you provide on this form to be in touch with you and to provide updates and marketing.