Haitian Baked Pineapple
I found this in a 1960 cookbook called Menus for Entertaining by Juliette Elkon and Elaine Ross.
- 1 fresh pineapple
- 1 large banana
- 1/4 cup sugar
- 1/3 cup dark rum
Remove top rack and place bottom rack on lowest level of oven; preheat oven to 350°F.
Carefully cut the top from the pineapple without spoiling the frond, and remove the pulp from inside the top, reserving the pulp in a bowl.
With a grapefruit knife, remove the core and the pulp from the rest of the pineapple, taking care to leave 1/4 inch layer on the inside of the rind to keep juices from running out while baking.
Place the frond in water to cover, to soak in preparation for baking.
Slice the banan thinkly, dice the pinapple pulp and combine in a bowl with the 1/4 cup sugar.
Pour the rum into a heatproof bowl or saucepan.
Ignite the rum and when flame subsides, pour over the fruit mixture and stir gently.
Place the empty pineapple bottom upright into a baking dish.
Fill the pineapple bottom with the fruit.
Remove the frond from the water and cover it with aluminum foil.
Secure the top of the pineapple to the bottom with toothpicks.
Bake the pineapple, standing upright, for 25 minutes.
Remove the foil from the fronds and serve hot.