golden pineapple peeled, halved, cored, and sliced into half-moons
cup dark rum
cup sliced almonds
tablespoons light brown sugar
pinch ground ginger
Cook and caramelize pineapples in non-stick pan until softened. Add rum and cook off alcohol. Pulse almonds, light brown sugar, cinnamon, ginger, flour, and butter in food processor. Fill 5-inch round gratin dishes with cooked pineapple and top with crisp mixture. Cook in a preheated 400 degree oven until brown and bubbly on top, about 10 to 12 minutes. This recipe yields 6 servings.