1Heat oven to 350°F. Melt butter in a large frying pan over medium heat. When it begins to foam, add pineapple quarters cut side down and cook until nicely browned. Flip and repeat until second side is well browned.
2Remove the pan from heat and add brown sugar, cinnamon, star anise, cloves, vanilla seeds and pod, and about 1/2 of the rum. Place the pan in the oven and roast for 5 minutes. Turn over pineapple pieces and roast until pineapple is soft and caramelized, about 5 minutes more.
3Remove the pan from the oven, add remaining rum, and scrape to incorporate any of the browned bits into the liquid. Allow to cool, then remove pineapple and slice for serving. Remove spices and reserve remaining sauce for drizzling.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
A Refreshing Jamaican Rum Cocktail
In this week's episode of CHOW Happy Hour, Martin Cate of Smuggler's Cove in San Francisco makes the Pampanito, a rum cocktail made from sugarcane molasses and lemon juice. He reveals how his travels in Jamaica inspired the drink, but the name evolved back home in San Francisco.
Morgenthaler has two requirements for the cocktails he makes. First, they’ve got to be incredibly delicious, to satisfy his very demanding palate. But second, they’ve got to be as easy as possible to make, because he’s one of the laziest people you’ll ever meet. His method for making spiced rum at home satisfies both those requirements.