A fun, last minute cooking party with sweet Gaby and Mohammed sent us running for the showers after a day of errand running. Then I found myself packing the oddest bunch of items into a grocery bag. I don’t think we quite brought over our fair share. I tend to lose myself a bit. Gaby, Mohammed and their beautiful kids always envelope us with such love that I tend to just lose my focus and just absorb it all. MAN! Life is good when you have such sweethearts living close by!
We brought over rice, shrimp… and a last minute dessert plan. Actually this is a dessert my love has made before, but this time we hadn’t quite planned it. No matter, he thought the kids would like it. Poor kids. We didn’t even cook it until they had gone to bed. The littlest one request the pineapple dessert – and the adults shooed her off to bed. Seriously! Poor thing! However, we were all thankful she had shaken us out of our dialogue mode and back into the FOOD mode. (Not like we didn’t eat enough – believe me you! Mohammed and my love made jambalaya…….. OH. MY. That we need to recreate again and again someday soon!)
We followed our wonderful conversation with the little one’s requested dessert. This sweet treat is lovely with candied or roasted nuts and a scoop of vanilla ice cream. We did eat it with ice cream – but, heck.. .I was too busy eating to take a picture of THAT! I’m honestly amazed I remembered to take any pictures at all!
As with everything my love makes, there’s just an “outline” of ingredients but the rest is just his culinary magical touch and a lot of love. (And a great familiarity with my taste buds. LOL) Here’s a general guide for you to follow to make your own pineapple treat.
butter (several tablespoons, depends upon the size of the pineapple)
brown sugar (several tablespoons, to taste)
1 pineapple, peeled and cored
2/3 to 1 cup of cognac (per entire pineapple) or rum
- Saute a few pineapple slices in 2 tablespoons of butter until tender over medium-high heat.
- Sprinkle the slices with 2-3 Tablespoons of brown sugar.
- Once the sugar has melted and begun to carmelize, spoon cognac (about 1/4 cup) over the slices.
- Simmer in cognac and sugar until slightly thickened or flambe.
- Serve drizzled with the pan sauce, topped with nuts and a scoop of vanilla ice cream.
Sometimes this tastes great with a little coconut sorbet in lieu of the ice cream. The nuts add a great crunch to the tender/sweet pineapple texture.