Warm pineapple with rum caramel and ice cream

Simple to make and simply divine to eat, James Martin's exquisite pineapple pud is a dream of a dessert
By James Martin
Warm pineapple with rum caramel and ice cream
  • Rating:
  • Serves: 6
  • Cook Time: 10 minutes
  • Prep Time: 25 minutes
  • Effort: medium



  • 1 large pineapple
  • 150 g caster sugar
  • 1 glasses rum
  • 50 g sultanas
  • 30 g butter
  • 4 sprigs fresh mint


1. Peel the pineapple and cut it into thin slices, removing the hard inner central core with a very small pastry cutter or sharp knife. 2. Divide the slices between 6 pretty dessert plates, and arrange them around the edges, overlapping them slightly and leaving a hole in the centre. 3. To make the sauce, place the sugar in a heavy based saucepan and cook over a moderate heat until the sugar has completely dissolved. 4. Increase the heat and bubble until the sugar turns a rich amber caramel. 5. Remove from the heat and carefully add the rum. Take care as it will splutter and may flame. 6. Add the sultanas and butter, and then add three to four tablespoons of water to thin the sauce a little. 7. Just before serving, place the pineapple under a hot grill to warm slightly. Remove from the heat and immediately pour over the caramel sauce. 8. Garnish with a little fresh mint and serve with vanilla ice cream.

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