- 1 golden pineapple peeled, halved, cored, and sliced into half-moons
- 1/3 cup dark rum
- 1 cup sliced almonds
- 3 tablespoons light brown sugar
- 1/4 teaspoon cinnamon
- 1 pinch ground ginger
- 3 tablespoons flour
- 3 tablespoons butter
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.