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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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When I saw this recipe in Appeal magazine, I knew that I had to try it. I love trying things that are just a bit different . I served this warm with some vanilla ice cream. My DH said that it reminded him of Hawaii!!! This could be made easier by using 3 cans of pineapple chunks with their own juice Ingredients:
1 small pineapple, about 1-1/2 to 2 lb, peeled, quartered, and diced (core chopped and reserved) |
1 tablespoon butter |
4 tablespoons sugar, divided |
1 teaspoon vanilla |
1 tablespoon lemon juice |
1 tablespoon dark rum (or grand marnier) |
1 teaspoon cornstarch (mixed with 2 tsp water) |
1 1/4 cups flour |
1/3-1/2 cup sugar (depending on sweetness of pineapple) |
1/2 teaspoon vanilla |
1/4 cup butter, cut into fine dice |
Directions:
1. Weight the diced pineapple and reserve 1 lb for the crumble. Process enough of the remaining pineapple, including the chopped core, in a food processor or juicer to obtain 1/4 cup juice, saving remaining juice for another use.
2. Heat butter in a large saucepan and add the reserved 1 lb pineapple, 3 T of the sugar and vanilla. Saute over medium heat for 5 minutes. Transfer to a bowl. Place the reserved 1/4 cup pineapple juice, remaining 1 T sugar, lemon juice, rum and cornstarch mixture in a small saucepan.
3. Cook over low heat, stirring constantly, until mixture thickens and clears. Add juice mixture to cooked pineapple and stir well to mix.
4. To make crumble topping: Combine flour, sugar, vanilla and butter in a food processor. Pulse until mixture resembles bread crumbs; do not over mix.
5. Preheat oven to 350. Transfer cooked pineapple mixture into a large dish. Sprinkle with the crumb topping and bake until golden brown, about 30 - 40 minutes.
6. Serve warm.
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