Time Taken: about 20 minutes prep, 60 minutes passive
Serves: about six per pineapple
An amazing dessert, similar to what is sometimes available at Brazillian barbeque.
- Whole Pineapple
- Mexican vanilla
- Brown sugar
- Optional: berries for a garnish
- Prepare the pineapple: Cut the ends off and quarter it. An electric knife
helps this a lot. Core the pineapple quarters. Then run a boning knife down the center
of each quarter, then slide it between the rind and the flesh. You should
get 8 pieces; make sure they are loose. Cut each 8th into slices about 3/4"
thick, that's about 10-12 per piece. Leave them on the rind; you'll have four
- Mix about 4 oz. of Mexican vanilla with a handful of brown sugar. More or
less, use as much as will dissolve.
- Line a high-sided baking pan with foil. Put the four quarters into the pan.
They should fit easily, and a piece of foil over the top shouldn't touch the
- Preheat oven to 350F.
- With a pastry brush, paint the pineapple pieces en masse. You should be able
to get about two coats.
- Cover tightly with a piece of foil.
- Bake for 60 minutes.
- Remove and let sit for a couple of minutes; it will be very hot at first. Serve
the boats whole. Garnish with berries. Serve with toothpicks.
© Jeff Goldsmith, July 24, 2021