Haitian Baked Pineapple Caribbean - pineapple

Method

• Remove top rack and place bottom rack on lowest level of oven; preheat oven to 350°F.
• Carefully cut the top from the pineapple without spoiling the frond, and remove the pulp from inside the top, reserving the pulp in a bowl.
• With a grapefruit knife, remove the core and the pulp from the rest of the pineapple, taking care to leave 1/4 inch layer on the inside of the rind to keep juices from running out while baking.
• Place the frond in water to cover, to soak in preparation for baking.
• Slice the banana thinly, dice the pineapple pulp; combine in a bowl with the 1/4 cup sugar.
• Pour the rum into a heatproof bowl or saucepan.
• Ignite the rum and when flame subsides, pour over the fruit mixture and stir gently.
• Place the empty pineapple bottom upright into a baking dish.
• Fill the pineapple bottom with the fruit.
• Remove the frond from the water and cover it with aluminum foil.
• Secure the top of the pineapple to the bottom with toothpicks.
• Bake the pineapple, standing upright, for 25 minutes.
• Remove the foil from the fronds and serve hot.