About a million years ago when The Professor and I began dating we were spending a rainy weekend at my uncle’s gorgeous log cabin in Napa. If you stopped short at the words log cabin and Napa, I assure you it is most definitely a log cabin and is solidly located in the Napa Valley. I’m sure at one time or another there had been many log cabins in the wooded mountains surrounding the valley floor but I’m guessing they’ve been torn down over the years to make way for glorified Tuscan-esque villas.
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I don’t remember exactly the time of year but I remember it was chilly and damp and there had been a steady drizzle all day. This was a time in our lives when the word weekend meant something. I’m pretty sure I spent that murky, cold Saturday sitting in front of a fire reading a Martha Stewart Living magazine, can you imagine(!), and I came across this recipe for fragrant pineapple, doused in rum and topped with a mixture of sweet coconut, crushed gingersnap cookies, and macadamia nuts. Va va va voom.
This recipe has been floating around in my brain ever since and when I got to thinking about amorous foods for Valentine’s Day this was the first thing to come to mind. Primarily because it reminds me of a time in our lives which was filled with romance and spontaneous love, ah to be young again. But also because it is a dessert that can be shared, one plate, two forks.
Want to share the whole meal and not just dessert? (Think Lady and the Tramp), then check out these other smooch-inducing dinners:
Beef Wellington Tarts with Mushroom Blue Cheese Sauce from Closet Cooking
Spicy Tomato Broiled Lobster from Heather Christo
Spaghetti with Slow Cooker Meat Sauce from Jelly Toast
Meyer Lemony Pasta with Smoked Fish and Arugula from Minimally Invasive
Rum Roasted Pineapple for Two
Yield:
2 servings
Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
10 minutes
Adapted from Martha Stewart
Ingredients
- 1/4 cup shredded sweetened coconut
- 1/4 cup crushed gingersnap cookies
- 1/4 cup chopped macadamia nuts
- 1/4 cup canned coconut milk
- 1 tablespoon dark rum
- 1/2 ripe pineapple, cut in half lengthwise
Instructions
- Heat oven to 350°F. Combine coconut, cookie crumbs, and macadamia nuts and set aside.
- Whisk together coconut milk and rum.
- Remove core from each pineapple and discard.
- Arrange pineapple quarters skin-side down on a parchment-lined baking sheet and brush with half the rum mixture.
- Cover each quarter with half of the coconut mixture; pressing to adhere.
- Drizzle the remaining rum mixture over the pineapple quarters and place in oven.
- Roast until coconut is toasted and pineapple is warmed through, about 10-12 minutes. Serve immediately with ice cream if desired.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 376Total Fat: 25gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 177mgCarbohydrates: 36gFiber: 4gSugar: 14gProtein: 4g
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Clever lady. I’ve never seen anything like this before. Pinning STAT.
Thanks Katie! Happy Valentine’s Day to you and all your loves!
This is basically everything I want in life – thanks for sharing! xo Aida