The Dolce Vita Diaries

Pineapple chunks and raisins caramelized in Nudo orange oil and rum, served with vanilla ice cream

In this refreshing and unusual dessert, olive oil is used to caramelize the pineapples, infusing them with a subtly grassy flavour and giving them a beautiful gloss butter can’t match. The pineapple chunks fray away effortlessly in the mouth, their warmth and sweet acidity contrasting deliciously with the cool and soft ice cream. The sticky, rum flavoured raisins keep your throat warm between bites, making this a perfect antidote to the last Winter cold. If you can use a fruit flavoured oil such as Nudo’s flagrant orange oil, this will add a lovely citrus taste to this already delightful combination.

Chop off the leafy and bottom parts of the pineapple. Peel the pineapple, making sure to cut off the columns of dark brown “eyes”. Remove any remaining ones with a small pointy knife. Slice the pineapple, core the slices and cut them into even segments.

Heat the olive oil in a large frying pan. Toss the pineapple chunks into the hot oil and sprinkle with the sugar. Cook on medium-low heat stirring regularly to ensure even browning for 15-20 minutes or until the pineapple is soft and caramelised. Halfway through, add the raisins.

Add the rum and cook for 3-5 more minutes or until all the rum has evaporated.

Serve immediately with a scoop of top quality vanilla ice cream.

Tips:

You can also try this recipe with pre-cut chunks of pineapple, although fresh is best.

When shopping, choose a pineapple that has firm, gold to brown skin (not too green) with green, loose leaves (not brown or wilted). A ripe pineapple will have a strong, fresh pineapple smell.