Rum-Flambéed Pineapple Crumble

“ラム酒とパイナップルのクランブル”

Ingredients for 3

Pineapple 1 (remove the bark, cut into 5mm thick slices)

Unsalted Butter 20g

Brawn sugar 40g

Lemon ½(juice)

Dark rum 4tbsp

Crème fraiche for serving

For the crumble

Unsalted butter   20g

Sugar   20g

Plain flour   20g

Rolled oat   20g

Coconut slices 20g

Salt   a pinch

1. Melt the butter in a large pan and sauté the pineapple slices in a single layer to maximize contact with the pan. Once the slices are slightly charred, move them to the side of the pan, add a new batch, and repeat until all slices are evenly browned.

2. Sprinkle sugar and drizzle lemon juice over the pineapple. Add the rum and carefully flambé. Transfer the pineapple, along with the cooking juices, to an oven-proof dish.

3. Mix the crumble ingredients and evenly sprinkle over the pineapple. Bake in a preheated oven at 200°C for about 15 minutes, or until the crumble is golden brown.