Warm Braised Pineapple

March 19, 2015
2 Ratings
Photo by Bobbi Lin
Author Notes

This is my favorite quick dessert. It always impresses, and I can either make it at home or grab a few ingredients on my way to a friend's house for dinner and pop it in the oven while we relax and enjoy a meal and company. Because the pineapple slowly braises with sugar and spices in the oven, the cook time is forgiving, leaving you to enjoy friendship and a cocktail without having to worry over baking. It can be served with scoops of your favorite ice cream, a dollop of Greek yogurt, or some good old-fashioned whipped cream. —deensie

Test Kitchen Notes

WHO: Deensie is a brand new member of Food52—with a killer recipe out of the gate.
WHAT: A simple, batchable dessert for summer entertaining and lazy weeknights alike.
HOW: Peel and quarter a pineapple, then braise it for two hours, topped with brown sugar, butter, cinnamon, and orange zest. Waste no time spooning it over vanilla ice cream.
WHY WE LOVE IT: We often fall into habitual ways of eating our favorite summer produce—berries go into pie, pineapple is served raw, and strawberries get a dollop of whipped cream. This recipe breaks the mold and shows us just how wonderful a sweet, warm pineapple can be. —The Editors

  • Serves 4
  • 1 pineapple
  • 1/2 cup brown sugar
  • 4 cinnamon sticks
  • 1 orange
  • 4 tablespoons butter
In This Recipe
  1. Preheat oven to 300° F. Trim the pineapple from its skin and cut it into quarters, length-wise, from the top to bottom. Core the pineapple and lay each quarter down on its cut belly in a 8- by 12-inch baking dish.
  2. Sprinkle the top of each quarter evenly with the brown sugar and lay a stick of cinnamon over each half.
  3. Use a vegetable peeler to zest strips of orange over the pineapple. Juice the orange, then pour the juice over the pineapple.
  4. Cut the butter into small pieces and dot the top of each pineapple quarter with roughly 1 tablespoon. Cover the baking dish with foil and cut 6 vents into the foil. Bake for approximately 2 hours (or longer, the pineapple is very forgiving!).
  5. After two hours, remove the pineapple from the oven. Discard the cinnamon sticks and orange peel. Transfer the hot pineapple to a cutting board and, using a fork to brace it, cut it into 1-inch cubes. Place the cut pineapple back into the baking dish and stir it in the braising sauce. Serve the braised pineapple and its juices with a scoop of vanilla ice cream, a dollop of Greek yogurt, or some good old-fashioned whipped cream.

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