Baked Pineapple with Rum and Vanilla Cream

5 from 2 votes
Total Time 2 hrs 45 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 320 kcal


Vanilla icecream

  • 600 ml Whipped cream
  • 1 Vanilla pod
  • 170 g Sugar
  • 1 Egg yolk


  • 3 Baby pineapple
  • 1 shot Rum
  • 1 pinch Brown sugar
  • 400 ml Whipped cream
  • 1 pinch Bourbon vanilla sugar
  • 1 pinch Pepper

Egg whites

  • 3 Egg Whites
  • 3 tsp Sugar


ice cream

  • For the ice cream, first whip the cream until it is semi-stiff, add the scraped vanilla pod and sugar, continue whipping until the cream is almost stiff (not too firm, otherwise the ice cream will not be creamy). Then stir in the whisked egg yolks. Put the mixture in a plastic bowl and let it freeze.

Baby pineapple

  • Cut the baby pineapple in half lengthways and carefully hollow it out - remove the stalk in the process. Cut the pulp into small pieces, mix with brown sugar and rum and pour back into the pineapple halves. Bake the whole thing in the oven at 200 ° C for about 15 minutes. Meanwhile prepare the vanilla cream. To do this, whip the cream until half-firm and add the vanilla sugar.

Egg whites

  • Then prepare very firm egg whites with the egg white and sugar.
  • Put a dollop of vanilla ice cream on the baked pineapple halves, then cover with egg whites. Color the egg whites a little brown with the Bunsen burner. To round it off, arrange the vanilla cream next to the pineapple half on the plate.


Serving: 100gCalories: 320kcalCarbohydrates: 20gProtein: 2gFat: 25.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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