New This Month

Caramelized Pineapple Topping

Use this recipe as a topping for our Pain Perdu, Meringue Cups, and Almond-Polenta Cake.

  • Servings: 8

Source: Martha Stewart Living, February 2003


  • 4 tablespoons unsalted butter
  • 4 tablespoons sugar
  • 1 pineapple (about 3 1/2 pounds), peeled, cored, and cut into 1-inch-thick chunks
  • 2 whole star anise


  1. Divide the ingredients in half, and work in two batches. In a 10-inch skillet over medium-high heat, cook butter and sugar until melted and golden, 2 to 3 minutes. Add pineapple in a single layer with star anise. Saute, shaking pan occasionally, until the fruit is browned, 3 to 4 minutes. Turn; cook until other side is browned. Transfer to a gratin dish. Discard star anise before serving.

Cook's Notes

This dish can be made up to eight hours ahead; reheat in a 450 degree oven.

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