A mixture of butter and brown sugar brings rich caramel flavor to these pineapple slices. Pair with a lime-flavored crème fraîche for a warm, refreshing dessert. A Bordeaux sweet wine from Graves Supérieures pairs perfectly with this buttery dessert.
Traditional pairing: Pair with a fruity and mellow Bordeaux sweet white from Graves Supérieures.
Non-traditional pairing: Select a fruity and sparkling Bordeaux rosé, like a Crémant de Bordeaux.
- 1 big pineapple
- 7 Tablespoons butter
- ½ Cup brown sugar
- 1 to 2 limes, juiced and zested
- 1¼ Cup liquid crème fraîche
Peel the pineapple and cut it into thick slices.
In a frying pan, heat the butter and add the slices of pineapple and brown sugar. Let the mixture caramelize for 10 minutes.
In a saucepan, pour in the lime juice and a few zests of lime and add the crème fraîche. Let the mixture thicken.
Place the slices of caramelized pineapple in a dish and coat with lime cream. Serve warm.