Sometime in ‘07 I had vowed to purge all things sweet: chocolate, ice-cream, lollipops, tres leches cake and some other edibles that will remain unnamed! Y-E-A-H-R-I-G-H-T! Some weird vein in me thought that I was conscious enough to extend the extinction of coffee in my daily fixes into dulces (if you read the post on espresso flan, you’ll understand this).
Us Latins know no bar when it comes to sweets. A Brazilian girlfriend and I were just talking about how our diet is not conducive to owning a flat in plastic city (ies). Those chics’ hair on their arms must raise in panic at the thought of sugar!!! hee hee hee. Not ME! I could write a book on Latin desserts alone! Don’t you start to think the name FlaNboyant represents my singular desire of sharing of all things flan. You will be fed others….dulce de leche, or pudin de pan…hmm…smack yo’ momma kind-a-good!
On Thursday, I was unjustifiably bored, (never possible), definitely hungry and for certain not driving to the grocery store. It was snowing fast and furious in HOTlanta and my dag on gear shift in my Volvo was not coming out of park!! (quick call to my mechanic fixed that problem). Being somewhat stranded, I decided to get inventive–and it worked! I came up with cooked pineapple and conjured up a super good and kind of gooey spiked crema to pour over it.
Now… if you’re not a drinker, like myself, you WILL be okay. Trust me.
What I’m about to show you is pretty, sweet, easy, fast, semi-healthy (meets the daily fruit intake, in part) and uhm uhm good! No more than 6 minutes, tops–well if only for 2-3.
I like to call it Drunken Pineapple in Ginger Mint sauce!!!! Yeah baby! If you thought you were done with sweets, oh well. I make no apologies.
Ingredients:
- 1 whole pineapple
- 7 oz sweet condensed milk
- 1/4 cup white rum or Grand Marnier
- 3 tbsp fresh ginger rind
- 3 tbsp fresh mint, chopped
- pinch of salt
- tsp nutmeg
Preparation:
If you’re using fresh pineapple, peel and cut into 1/4 in. slices or nice size chunks (cubes). I like sliced as pictured. Alternatively, you can buy ready to eat, sliced and fresh, pineapple. Drain pineapple completely. In large skillet, cook pineapple slices on each side for one minute or until light brown, on high heat. Set aside on plate.
For sauce, use separate saucepan. Mix milk, rum, ginger, salt and mint together. On low-medium heat, cook mixture while stirring for 3 minutes or until milk is reduced about 1/2 thinner. Pour over pineapple! Sprinkle nutmeg overtop and garnish with mint leaves if you like.
Mi nombre es Brenda. My friends call me B. And Bren is my stage and pen-name. I'm a single gal living alone in Atlanta for the time being. I'm a soulful chick. I have a passion for all things food. I'm a singer/musician really, but an incredible cook, I have to say! I was raised in a very traditional Latin home, which meant everything happened(s) in the kitchen, literally! story-telling, crying, partying, fighting...oh yeah and cooking!
January 21st, 2008 at 11:22 pm
Hey, this is one distinguished way of serving pineapple!:)
January 22nd, 2008 at 8:06 am
That looks delicious! I love anything cooked or baked with alcohol ;-P…
Cheers,
Rosa
January 23rd, 2008 at 8:00 pm
You have a wonderful blog here, great recipes and pictures. This looks amazing I bet it tasted delicious.
February 15th, 2008 at 11:08 am
Oh I must try!!!
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