Baked Pineapple with Bergamot

Name: Baked Pineapple with Bergamot
Prep time: 15 min
Cook time: 32 min
Total time: 47 min
Yield: 4
Ingredients: Pineapple with plume; Vanilla bean; Unsalted butter; Bergamot candies (or Arlequin® or berlingots); Amber rum

JojoM

A fragrant roasted pineapple dessert infused with vanilla, bergamot candy, and a splash of rum. Caramelised in the oven for a tender and flavourful finish.

Baked Pineapple with Bergamot

JojoM

A fragrant roasted pineapple dessert infused with vanilla, bergamot candy, and a splash of rum. Caramelised in the oven for a tender and flavourful finish.

pineapple

bergamot

roasted fruit

French dessert

rum dessert

Prep Time

15 mins

Cook Time

32 mins

Total Time

47 mins

Servings

Chef's Tips

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.

Tools Used

Knife

Baking Tray

Mixing Bowl

Blender Or Food Processor

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Ingredients

USMetric

Main Ingredients

1 piece Pineapple with plume - top trimmed and peeled
1 piece Vanilla bean - split and scraped
30 g Unsalted butter - softened
50 g Bergamot candies (or Arlequin® or berlingots) - blended into powder
2 cl Amber rum

Instructions

Prepare the Pineapple

1
Wash the pineapple plume. Cut off the stem and carefully peel the pineapple, removing the eyes in diagonal strips.
2
Mix the scraped vanilla bean seeds into the softened butter. Crush the candies into powder using a blender or food processor.

Assemble and Roast

1
Preheat the oven to 200°C (392°F).
2
Wrap the trimmed plume with foil to prevent it from piercing the wrapping. Place the pineapple on a large sheet of foil.
3
Spread the vanilla butter over the pineapple, then sprinkle with crushed candy.
4
Fold the foil into a sealed papillote, leaving one end open. Pour in the rum and seal completely.
5
Place on a baking tray and roast for 20 minutes.

Caramelise and Serve

1
Remove from oven, open the foil, and transfer the pineapple to a dish. Spoon over the cooking juices.
2
Return to the oven for another 12 minutes to caramelise.
3
Slice and serve warm with the pan juices.

Comments & Reviews

Lucie
6/15/2025
The bergamot candy gave it such a unique citrusy note. Loved it!
Marek
6/15/2025
I skipped the rum and it was still delicious with a scoop of vanilla ice cream.