So this past weekend I had a bit of a pineapple situation. I was excited to cut into what I expected to be a delicious, perfectly ripe and juicy treat, however I was deeply disappointed when I found that it wasn't ripe at all. Has this happened to you before? It really is a bit infuriating when it happens. You don't want to snack on unripe fruit, but at the same time you are at a loss as to what to do. In general unripe fruit leads itself to being cooked. Normally I would make muffins or upside cake (like this one) however I was low an flour and way too lazy to make a trip in the rain to the grocery store. I thought of a few options; fried rice, stuffed baked pineapple, or sweet and sour shrimp. However, in all honesty I didn't have the needed ingredients on hand to make what I was envisioning so I had to go back to the drawing board.
This week's recipe is a a take on last week's compote. I think that it really shows how versatile fruit can be. It's good hot or cold, cooked or raw. Sometimes, like in the case of this week's recipe, odd combinations can come together to make a surprisingly delicious outcome. There really isn't much to change or substitute this week. You can use apples instead of pears if you'd like. Maybe add a couple other warm spices like all-spice. There really are so few ingredients that it will be more about what you'd like to add as opposed to what you'd like to change. I prefer this served warm. It makes a great topping for oatmeal, waffles or for pound cake. It cooks up quickly and freezes well.
Brown Sugared Pineapple
1 TBSP Butter
1 Pineapple, Peeled, Cored and Diced
4 Pears, Cored and Diced
1 TSP Cinnamon
0.5 TSP Ground Ginger
0.25 Cup Brown Sugar
Add in pineapple, sugar and spices
Cook for about 5-10 minutes until pineapple softens a little
Add in pears and cook for another 5 minutes