JojoM

Imagine walking into a room filled with the scent of ripe pineapple, vanilla, bergamot, and a whisper of rum. This oven-roasted beauty caramelises to golden perfection, bursting with tropical sweetness and a citrusy perfume that makes it impossible to resist.
If you’ve ever dreamed of capturing summer in a single bite, this roasted pineapple with vanilla, bergamot, and rum might be the closest you’ll get. As it bakes, the air fills with the intoxicating perfume of sweet pineapple, creamy vanilla, citrusy bergamot, and a gentle boozy warmth. It’s the kind of dessert that makes guests wander into the kitchen, noses twitching, asking, “What on earth smells so good?” 😍
This isn’t just about roasting fruit — it’s about building layers of aroma and flavour:
The result? A dessert that’s sweet, tangy, slightly exotic, and incredibly low in fat — proof that indulgence doesn’t need to be heavy.
Serve slices warm with their pan juices for a light ending to a meal, or dress it up with:
It’s equally at home at a French-inspired dinner party or as a casual weeknight treat.
This dessert is simple yet spectacular, taking less than an hour from prep to table, and delivering a flavour that lingers like a luxury perfume. One bite, and you’ll understand why this recipe earns gasps every time it’s served.
Imagine walking into a room filled with the scent of ripe pineapple, vanilla, bergamot, and a whisper of rum. This oven-roasted beauty caramelises to golden perfection, bursting with tropical sweetness and a citrusy perfume that makes it impossible to resist.

Choose a ripe pineapple for best sweetness.
You can substitute bergamot candy with citrus-flavoured hard candies.
For a non-alcoholic version, skip the rum or replace it with orange juice.
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Wash the pineapple plume. Cut off the stem and carefully peel the pineapple, removing the eyes in diagonal strips.
Mix the scraped vanilla bean seeds into the softened butter. Crush the candies into powder using a blender or food processor.
Preheat the oven to 200°C (392°F).
Wrap the trimmed plume with foil to prevent it from piercing the wrapping. Place the pineapple on a large sheet of foil.
Spread the vanilla butter over the pineapple, then sprinkle with crushed candy.
Fold the foil into a sealed papillote, leaving one end open. Pour in the rum and seal completely.
Place on a baking tray and roast for 20 minutes.
Remove from oven, open the foil, and transfer the pineapple to a dish. Spoon over the cooking juices.
Return to the oven for another 12 minutes to caramelise.
Slice and serve warm with the pan juices.
8/14/2025
Tried it with orange juice instead of rum — still amazing, and kid-friendly too.
8/4/2025
The smell alone is worth making this recipe. Sweet, tangy, and a little bit fancy.
7/18/2025
Made this for a dinner party — everyone thought I had a candle burning, but it was just the pineapple roasting!
7/15/2025
I skipped the rum and it was still delicious with a scoop of vanilla ice cream.
6/15/2025
The bergamot candy gave it such a unique citrusy note. Loved it!
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Serving Size: 1/4 pineapple
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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