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    Home • Recipes • Vegan Recipes

    Roasted Pineapple with Sticky Vanilla (Ananas rôti à la vanille)

    Published: Feb 6, 2023 · Modified: May 23, 2023 by Jill Colonna21 Comments

    Jump to Recipe Print Recipe

    Easy recipe for sliced roasted pineapple - oven baked with a wet caramel of sticky vanilla, ginger, cayenne pepper/chilli and dark rum.

    golden, shiny roasted caramelised pineapple slices on a plate with vanilla

    Does Roasting Pineapple Make it Sweeter?

    Pineapples, when ripe, are deliciously juicy and naturally sweet. Especially the small Victoria pineapples - they are so characteristically sweet that even the inner core is edible. However, there is an acidic element to pineapples which some people prefer to sweeten further - and so this recipe is the ultimate way to sweeten pineapple without it being too sweet.

    Before I made this by roasting it whole; now I prefer slicing the pineapple first before baking. This way, the pineapple bakes in the rum caramel and caramelises the whole pineapple, rather than just on the outside.

    roasting tin with pineapple slices baked in caramel

    Brief History and Symbolism of Pineapples

    Ever since Christopher Columbus brought the pineapple to Europe from Guadaloupe in 1493, this exotic fruit has symbolised wealth and generous hospitality. By the 18th century, pineapples were such a rare, expensive delicacy that they weren't always eaten straight away.

    Pineapples were seen as a wealth indicator and the utmost symbol to welcome guests.

    So they adorned dinner tables as centre-pieces and could even be rented out by the day. Royalty and the aristocracy wanted to be seen with such a rare - and exotic - status symbol, so set about discovering how to grow them.

    For much more facts, including nutritional information,
    see the market page on pineapples.

    6 steps making a wet caramel with sugar and water then adding slices of ginger, chilli and water
    Easy method for a wet caramel: dissolve sugar and water then heat for 10 minutes; add slices of ginger, chilli and more water

    Roasted Pineapple Recipe - With Just One Vanilla Bean

    This dessert was originally inspired by the roasted pineapple recipe, Ananas Rôti à la vanille caramélisée from the French book, Larousse des desserts by Pierre Hermé. Although, in light of rising living costs, however, I reduced the whopping amount of SEVEN vanilla pods to just one.

    After experimenting many times, one is more than enough - especially thanks to this easy trick I picked up many years ago in Provence:

    Tip: as soon as I buy a vanilla pods/bean, store in a jar steeped in a little rum.
    For more about this vanilla tip, see my recipe post for confiture de lait or Dulce de Leche.

    I also previously made this recipe with passion fruit but now feel there is no need. This helps the pineapple's roasted flavours shine through.

    Making a Caramel

    The original recipe included a complex caramel then added 220ml of water. Instead, I make a quick wet caramel, just like I do for my Tarte Tatin recipe, then add a little water later. For us home cooks, this is much easier.

    See my video demonstration of making wet caramel (from exactly 2:00 minutes),
    from my French crème caramel recipe.

    recipe steps - cut the pineapple into slices, add rum to the caramel and pour over the slices in a roasting tin and coat regularly

    Roasted Pineapple with Spice

    Love heat with the exotic? Add a good pinch of cayenne pepper or chilli powder to this recipe.

    I also add slices of fresh root ginger. Unlike the original recipe where we're instructed to strain it off before baking, I keep it in as the resulting taste in the final dessert is still fiery. Adjust according to your taste - add less or more.

    dried pineapple flower on top of ice cream and roasted pineapple
    Serve roasted pineapple slices as a base for ice cream

    How to Serve Roasted Pineapple Slices

    This dessert is delicious served simply on its own at room temperature or chilled. Use this recipe as a base for the following. Simply use the pineapple slice at the bottom and layer it with:

    • Vanilla or candied fruit (plombières) ice cream (no-churn).
      For an elegant dinner party presentation, press ice cream into pretty moulds like in the above photo and surround with the remaining caramelised vanilla roasted pineapple juices.
      Top with a dried pineapple flower - to make these, see my post for dried rhubarb chips, and follow exactly the same techniques.
    • Top with French-style rice pudding, Pineapple Riz Condé - Alexandre Dumas called it this, but see Escoffier referred to it as Ananas à la Créole.

    Delicious served simply with Coconut macaroons for dessert.

    roasted caramelised pineapple slices served next to little mounds of coconut cookies

    golden, shiny roasted caramelised pineapple slices on a plate with vanilla

    Roasted Pineapple with Sticky Vanilla

    Jill Colonna
    Caramelised, roasted pineapple slices oven baked with vanilla and dark rum. Adjust the ginger and cayenne pepper to your exotic and spicy taste.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 50 minutes mins
    Total Time 1 hour hr 20 minutes mins
    Course Dessert
    Cuisine French
    Servings 6 people
    Calories 171 kcal

    Ingredients
      

    • 1 large pineapple (at least 1 kg)
    • 100 g (½ cup) sugar
    • 220 ml (1 cup) water warm
    • 6 slices (10g) ginger less or more, according to taste
    • good pinch cayenne pepper or chilli powder
    • 1 vanilla pod (bean) cut in 4
    • 30 ml (2 tbsp) dark rum

    Instructions
     

    • Prepare the syrup: carmelise the sugar. Stir sugar in a saucepan with 2 tablespoons (30ml) of the water to dissolve a little then place on a medium heat without stirring.
    • After about 10 minutes, as soon as the caramel turns a dark golden colour, add the ginger slices and cayenne pepper then immediately add the rest of the warmed water (it's important it's warm-hot, otherwise the caramel will instantly harden.) Stir then bring to the boil.
    • Take off the heat then add the rum.
    • Preheat the oven to 210°C. Prepare the pineapple by cutting off the outer skin with a sharp knife then cut into 3-4cm slices, removing the inner core (an apple corer makes this easier, otherwise cut out with a sharp knife).
    • Cut the vanilla pod down the middle and cut into 4. Place the pineapple slices in a roasting tin, pour over the caramel and roast in the oven for about 50-60 minutes, spooning the syrup over the pineapple every 15 minutes to coat evenly.
    • Remove from the oven and leave to cool slightly.

    Notes

    Serve either at room temperature or chilled. Best either on its own or served with coconut macaroons.
    Use this recipe as a base and serve a pineapple slice as a first layer for:
    • Condé rice puddings;
    • vanilla, coconut or plombières ice cream.
    Keyword how to roast a pineapple, roast pineapple oven, roasted pineapple

    This recipe post was first published 28 May 2013 but is now completely updated - the recipe is also adjusted to adapt to rising living costs, with less vanilla pods/no passion fruit.

    More Vegan Recipes

    • ice cream scoop of pink sorbet in a tub
      Rhubarb Sorbet (Sorbet à la rhubarbe)
    • green asparagus spears baked in a roasting tin topped with toasted hazelnuts
      Oven-Roasted Asparagus (Asperges rôties)
    • cookie jar spilling out granola next to orange and red ribbons
      Christmas Granola (Granola de Noël)
    • spoonful of chunky vegetable soup
      Pure Vegetable Soup (Soupe de légumes)
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    Jill Colonna standing in a French patisserie lab holding a giant whisk over an oversized mixer bowl

    Meet Jill Colonna

    Jill is both Scottish and French and author of the book and blog, Mad About Macarons since 2010. Here she shares over 30 years of experience of living the healthy food life with her French family in Paris - via easy recipes and local food guides in France.

    More about Jill

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    1. Judee

      February 06, 2023 at 4:42 pm

      5 stars
      The flavors with the ginger and vanilla sound amazing in this simple dessert and what a great idea to top it with ice cream
      Visiting from Gluten Free A-Z blog.

      Reply
      • Jill Colonna

        February 06, 2023 at 4:44 pm

        Thanks, Judee. It's a handy, simple but fancy dessert. Glad you like it!

        Reply
    2. Beacon 11 styles

      May 10, 2020 at 11:13 am

      I love this dessert so much.

      Reply
      • Jill Colonna

        May 10, 2020 at 6:26 pm

        Glad you do - thanks for popping by to say so!

        Reply
    3. Ann Mah

      June 06, 2013 at 11:44 am

      Oh, yum. Pineapple and passion fruit are two of my favorite combinations. And what is up with the pay toilets at Printemps?! Cheap bastards!

      Reply
      • Jill

        June 06, 2013 at 1:34 pm

        Keep cool, Ann. This was just for fun...Glad you like the flavour combinations!

        Reply
    4. Liz

      June 03, 2013 at 3:26 pm

      If we ever get back to Paris, I'll bring you a stash of Trader Joe's dried cherries...I try not to nibble on them when I bake or a whole bag could disappear! Hope there's some sunshine in your forecast today! xo

      Reply
      • Jill

        June 03, 2013 at 3:32 pm

        With this weather, I'm sure you won't be that tempted to return to Paris quickly, Liz! A whole bag? So that's why you're so skinny?

        Reply
    5. Jerome in Glasgow

      June 02, 2013 at 12:59 pm

      Tried it on guests last night.... Went down a treat! 🙂 Thanks Jill!

      Reply
      • Jill

        June 02, 2013 at 5:04 pm

        The greatest compliment! Thanks, Jerome, glad you liked it.

        Reply
        • Jerome in Glasgow

          June 02, 2013 at 8:44 pm

          🙂
          And when I said the recipe was yours, they were even more impressed (they own your book you see....)! 😉

          Reply
    6. Fiso

      May 29, 2013 at 10:25 pm

      This is so up my street. Can't wait to try it!

      Reply
      • Jill

        May 31, 2013 at 11:48 am

        Let us know when you make it, Fiso!

        Reply
    7. Thomasina

      May 29, 2013 at 7:59 pm

      Love the idea of carving a pineapple on your gatepost. Go for it Jill.

      Reply
      • Jill

        May 31, 2013 at 11:48 am

        I think I need to upgrade from the macaron mat at the front door, Thomasina!

        Reply
    8. Hester @ Alchemy in the Kitchen

      May 29, 2013 at 11:16 am

      Hmmmm spending a penny has obviously suffered inflation 🙂 How do I like my pineapple? Au naturale normally but definitely trying this decadent recipe.

      Reply
      • Jill

        May 29, 2013 at 12:46 pm

        Inflation.... love it, Hester!

        Reply
    9. Parisbreakfast

      May 29, 2013 at 5:45 am

      How appropriate since I have one in a paper bag ripening at the moment...
      Ever since I got my pineapple gizmo at the Paris Foire I've been eating them like crazy.
      http://parisbreakfasts.blogspot.fr/2013/05/mother-helpers.html
      I didn't know this was the season right NOW. Not like the US where you get stuff year round I guess...
      What do you do with the passion fruit? Just scoop out the seeds? I've yet to tackle one though I love all things Mogador..

      Reply
      • Jill

        May 29, 2013 at 12:45 pm

        Yes, you just scoop out the seeds - oops, need to make sure this is clear. Thanks for pointing out. Mogador? Love that combo too, although that's with chocolate, yum. This is just a more exotic rum fruity caramel. Yes, they were using their gizmos at the market here, giving us the option of them cutting it for us! Looks good.

        Reply
    10. Helene D'souza

      May 28, 2013 at 5:50 pm

      I hadn't known that it had been brought back from Guadaloupe. Pineapple are growing wild here and we keep on removing the plants because snakes like to hide in them (and they are really pocky, I personally don't like to handle them). I love the idea of roasted pineapple with a hint of vanilla flavor and passion fruit, sounds divine!

      Reply
      • Jill

        May 29, 2013 at 12:43 pm

        Did you say snakes? Crivens, I couldn't handle snakes either, Helene. Life in Goa definitely is far more exciting! It is divine - hope you try it.

        Reply

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