Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating

To make this easy yet impressive-looking dessert, peel a whole pineapple, stud it with cloves, and roll it in brown sugar and pepper. Then, just bake it low and slow. Serve it à la mode with our caramel pan sauce and a sprinkle of flaky salt—tiki torches optional. For a royal treat and swoon-worthy presentation, leave the crown on the pineapple.

Martha Stewart Living, June 2020

Gallery

Credit: Kirsten Francis

Recipe Summary

total:
1 hr 30 mins
prep:
20 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°F. Pierce pineapple all over with cloves. Place sugar and 1/4 teaspoon pepper in a 2-quart baking dish; roll pineapple in sugar to coat. Scatter butter in pan.

    Advertisement
  • Bake, brushing pineapple with sugar-butter mixture occasionally, until very tender, 1 to 1 1/4 hours. Transfer pineapple to a cutting board; remove cloves.

  • Place sugar mixture from dish in a saucepan with cream. Simmer until thickened slightly, 6 to 8 minutes. Quarter pineapple lengthwise; serve with vanilla ice cream, pan sauce, and sprinkles of flaky salt and more pepper.

Cook's Notes

To keep pineapple tops as green and vibrant as possible, wrap leaves in damp paper towels, then tightly in aluminum foil before baking.

Advertisement

Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0