Foodie news: Pineapple for Grown-ups recipe
Special to the Sun
There I was, in Hawaii, home to Dole Cannery, yet Iand#8217;m soliciting a pineapple recipe and photo from my friend William Letcher of CLM Design in Reno, Nev. of all places. Why? First of all, I have had his Pineapple for Grown-ups and it is incredible. Very column- worthy. Secondly, whenever I attempt to make anything with rum my family just automatically orders in a pizza. Itand#8217;s a case of very little rum getting into the cooking but plenty into the cook. This column should probably be called Betty Crocked. Anyway, personal foibles aside, this recipe is a simple beauty that will steal the show at any barbecue. Perfect for a hot summer day, I suggest doubling it as it really does inspire third and fourth helpings.
1/4 cup Gold Rum
Juice of one large Lime
1/8 cup Honey
Grated lime peel (green part only)
Creme Fraiche for serving
Peal and core the pineapple and cut into 1/2 inch slices arrange on a serving platter.
Sprinkle with rum, honey, lime juice, and grated lime peel.
Marinate and chill for one hour
Serve with a dollop of creme fraiche