Caramelised Pineapple with Rum, Lime, Black Pepper & Pink Peppercorn Vanilla Cream
A warm dessert exploring multiple dimensions of heat through caramelisation, spice, alcohol, and aroma. Rum deepens the aromatic profile, lime restores freshness, and vanilla cream softens and balances the finish.
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Print Pin RateServings: 4 Servings
Calories: 340kcal
Cost: £5.00
Equipment
- 1 Bowl, for whisking cream
- 1 Heavy Frying Pan/Grill Pan
Ingredients
Pineapple
- 1 each Pineapple, ripe peeled and cut into wedges or thick slices (1 each)
- 40 g Light Brown Sugar 1½ oz
- 25 g Unsalted Butter 1 oz
- 30 ml Dark Rum 2 tbsp
- 15 ml Lime Juice 1 tbsp
- ½ tsp Lime Zest, finely grated ½ tsp
- ½ tsp Black Peppercorns freshly cracked ½ tsp
- 5 Pink Peppercorns, lightly crushed 5 each
- 1 g Fine Sea Salt ⅛ tsp
Pink Peppercorn Vanilla Cream
- 250 ml Double Cream, cold 8½ fl oz
- 20 g Icing Sugar, sifted ¾ oz
- 1 tsp Vanilla Extract or vanilla bean paste 1 tsp
- 3 Pink Peppercorns, finely crushed 3 each
Instructions
Method
- Place the cream, icing sugar, vanilla extract, and crushed pink peppercorns into a chilled bowl.
- Whip gently until soft peaks form. Refrigerate until required.
- Pat the pineapple dry lightly with kitchen paper and scatter evenly with the brown sugar.
- Heat a heavy frying pan or grill pan over medium-high heat.
- Add the Unsalted Butter and allow it to foam lightly.
- Place the pineapple into the pan and cook until deeply caramelised on all sides, developing rich golden colouring and slight blistering.
- Add the freshly cracked black peppercorns during the final stages of caramelisation so the heat releases their aroma into the butter and sugar.
- Carefully add the rum and allow it to reduce briefly into a glossy glaze.
- Add the salt, lime juice, and lime zest immediately before removing from the heat.
- Finish with the lightly crushed pink peppercorns so their floral aroma remains fresh and lifted.
Presentation
- Arrange the warm Pineapple on plates and spoon over the glossy rum glaze.
- Serve with quenelles or spoonfuls of pink peppercorn Vanilla Cream alongside.
- Finish with a light additional grating of lime zest and a few flakes of freshly cracked black pepper if desired.
Notes
The Pineapple should be caramelised assertively to demonstrate how heat transforms fruit sugars into deeper, richer flavours.
Black Pepper provides structural warmth and depth, while Pink Peppercorn contributes aromatic lift and floral spice.
The pepper should remain subtle and integrated rather than dominant.
Lime is essential for balance, preventing the dessert from becoming heavy or overly sweet.
The small addition of salt enhances both caramelisation and perceived sweetness.
This dessert works exceptionally well cooked over charcoal or a barbecue, where light smoke adds another dimension of heat and aroma.
Nutrition
Calories: 340kcal | Carbohydrates: 18g | Protein: 2g | Fat: 28g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 84mg | Sodium: 118mg | Potassium: 89mg | Fiber: 0.2g | Sugar: 17g | Vitamin A: 1086IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 0.2mg
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