Roasted Pineapple Caribe

• 1 large ripe pineapple
• 1/2 cup sugar
• 1/2 cup dark rum
• 1/2 vanilla bean, split, seeds scraped out and reserved
• 1 (2-inch) cinnamon stick
• 1/2 cup honey
• Vanilla or cinnamon ice cream, for serving

1. Preheat the oven to 375F.
2. Pare away and discard the pineapple skin.
3. Cut pineapple lengthwise into quarters and cut away the core.
4. Set aside.
5. In a deep ovenproof skillet, combine the sugar, rum, vanilla bean and seeds, and cinnamon stick over medium heat.
6. Warm the mixture, stirring often, until the sugar melts.
7. Cook about 5 minutes until the mixture to thickens slightly, then add the honey and stir until melted.
8. Add the pineapple quarters, coat with the mixture.
9. and simmer for 5 minutes.
10. Transfer the skillet to the oven and bake.
11. basting with the liquid once or twice, for about 25 minutes or until the mixture darkens and caramelizes.
12. Remove the pan from the oven.
13. On a carving board, cut the pineapple into thin slices.
14. Fan out the slices on the side of serving plates and drizzle with the sauce.
15. Serve with a scoop of vanilla or cinnamon ice cream set next to the pineapple.

pineapple, sugar, dark rum, vanilla bean, cinnamon stick, honey, vanilla

Taken from www.cookstr.com/recipes/roasted-pineapple-caribe (may not work)