1 large pineapple, peeled and cored 4 tablespoons unsalted butter 1 tablespoon orange rind, finely grated 1/4 cup dark brown sugar, firmly packed 1/4 cup rum 1/2 tsp cinnamon, divided 1 cup whipping cream
1. Preheat oven to 350ºF. Cut pineapple into slices one-half inch thick, then cut slices in half. Arrange half-slices of pineapple over the bottom of a niei-inch glass pie pan. Dot with butter and sprinkle with grated orange peel, brown sugar, rum, and one-fourth teaspoon of the cinnamon. Bake 20 to 30 minutes or unitl pineapple is tender. Meanwhile, whip cream, remaining one-fourth teaspoon cinnamon, and confectioners sugrar until soft peaks form. Serve pineapple warm with dollops of whipped cream.
There's nothing quite like a fresh from the field Hawaiian pineapple. In Hawaii, locally-grown, fresh pines are available in almost all grocery stores and at Costco or the Maui Swap Meet, they’re a screaming deal at around $3.00. If you don’t buy a lot of fresh pine, here’s a short video to show you how to quickly and easily remove the sweet, juicy fruit.
1 cup canola or olive oil (or, if you want to splurge, use macadamia nut oil made from locally grown mac nuts)
Scoop the contents of the liliko'i, seeds and all, into a blender. For dressing without the seeds, blend lightly just until seeds begin to break up, strain, and return juice to blender and continue with recipe as below. Add sugar, mustard, salt and onion and pulse until blended. With the motor running, slowly add the oil, blending until mixture is thick and well blended. Chill, preferably in a glass canning jar.
This recipe was adapted from The Hawaii Farmer's Market Cookbook.