Haitian Baked Pineapple (caribbean)

Total Time: 1 hr 5 mins Preparation Time: 40 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 fresh pineapple
• 1 large banana
• 1/4 cup sugar
• 1/3 cup dark rum

Recipe

• 1 remove top rack and place bottom rack on lowest level of oven; preheat oven to 350°f.
• 2 carefully cut the top from the pineapple without spoiling the frond, and remove the pulp from inside the top, reserving the pulp in a bowl.
• 3 with a grapefruit knife, remove the core and the pulp from the rest of the pineapple, taking care to leave 1/4 inch layer on the inside of the rind to keep juices from running out while baking.
• 4 place the frond in water to cover, to soak in preparation for baking.
• 5 slice the banana thinly, dice the pineapple pulp; combine in a bowl with the 1/4 cup sugar.
• 6 pour the rum into a heatproof bowl or saucepan.
• 7 ignite the rum and when flame subsides, pour over the fruit mixture and stir gently.
• 8 place the empty pineapple bottom upright into a baking dish.
• 9 fill the pineapple bottom with the fruit.
• 10 remove the frond from the water and cover it with aluminum foil.
• 11 secure the top of the pineapple to the bottom with toothpicks.
• 12 bake the pineapple, standing upright, for 25 minutes.
• 13 remove the foil from the fronds and serve hot.