I thought the flavors were delicious and not too sweet. The nuts add a nice texture and roast alongside the pineapple. You can't just slice entire slices across the pineapple, it must be the outside, leaving the core, so just plan accordingly. I served my shards with the High Road Bourbon Brown Sugar ice cream, and that was a great pairing as the caramel also has alcohol.
Pineapple with Hazelnuts and Vanilla
1 good-looking pineapple
1 vanilla bean
7 tbsp (80 g) sugar
6 tbsp (3/4 stick/80 g) butter
2/3 cup (150 ml) rum
Generous 1/3 cup (50 g) hazelnuts
Preheat the oven to 300 F.
Peel the pineapple, heat the sugar over medium-high heat, without stirring, until the sugar melts into caramel, about 10 minutes.* If necessary, brush down any crystals that form on the side of the pot with a damp pastry brush.
Add the butter, rum, and vanilla bean pod and seeds. Stir to melt the butter and combine.
Place the pineapple in the Dutch oven, cover with the rum-flavored caramel, and add the hazelnuts.
Bake for 40 minutes, basting the pineapple with the caramel frequently during cooking, until it is tender, and then serve immediately.
*I don't believe sugar just melts down into caramel, so my interpretation of this step was letting the sugar cook a while until it was a medium-dark brown. It tasted okay so I think this works. When I added the butter and alcohol, everything seized up but I just kept stirring.....
This post is sponsored by ABRAMS Books, as part of the ABRAMS Dinner Party. All experiences and opinions are my own!