This spiced pineapple dessert is what happens when fresh pineapple meets brown sugar, warming spices and a generous splash of liqueur, creating a caramelised fresh pineapple dessert that’s rich, glossy and deeply comforting. Spoon it hot over vanilla ice cream and you’ve got a pineapple dessert with ice cream that balances warmth and cool in the most satisfying way.
A Caramelised Fresh Pineapple Dessert
It’s a warm pineapple dessert you can pull together in minutes on the stovetop, making it ideal for nights when you want something sweet without turning the oven on. With just a hint of spirit, it also doubles as an easy boozy pineapple dessert recipe that feels indulgent but effortless.
What I love about this recipe is that it brings together two products I’m genuinely enjoying using right now. The pineapple comes from a Funky Food Box, a produce delivery service that rescues “imperfect” fruit and vegetables, saves hail-kissed crops, puts real dollars back into farmers’ pockets and keeps perfectly edible food out of landfill.
The boxes are up to 30 per cent cheaper, there’s zero judgement on bumpy mangoes or quirky zucchinis, and the quality is consistently excellent. That pineapple is paired with a generous splash of Spiced Christmas Liqueur from Tamborine Mountain Distillery, made on a base of matured rum and layered with cinnamon, nutmeg, clove, pimento and vanilla pod. Those warming spices bring an inviting depth to the dish, echoing the comforting aromas of freshly baked gingerbread and festive gatherings, and turning simple caramelised fruit into a beautifully rounded dessert.
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Why You’ll Love This Boozy Pineapple Dessert Recipe
- Uses fresh pineapple for brightness and texture
- Quick stovetop dessert, ready in under 15 minutes
- Perfect balance of warm spice, caramel sweetness and boozy depth
- Ideal for entertaining or an easy festive finale
- Naturally gluten free
Make Ahead & Storage Tips
- This spiced pineapple dessert can be made up to 24 hours ahead, making it ideal for entertaining. Prepare the caramelised pineapple and sauce, allow it to cool, then store in an airtight container in the fridge.
- Stored correctly, this caramelised fresh pineapple dessert will keep well for up to 3 days, with the flavours becoming richer over time.
- To reheat, warm gently in a frying pan over low heat or microwave in short bursts, stirring occasionally. This helps maintain the texture of the fruit and the balance of spice in this warm pineapple dessert.
- Avoid boiling when reheating, as it can cause the pineapple to break down and the sauce to lose its gloss.
- For serving, always spoon the pineapple hot over vanilla ice cream for the best contrast. This pineapple dessert with ice cream is at its best when served immediately.
- This boozy pineapple dessert recipe is not suitable for freezing, as freezing and thawing will soften the pineapple and alter the sauce.
Spiced Pineapple with Vanilla Ice Cream
This is the kind of dessert that feels indulgent without being heavy, perfect after a long lunch when you want something sweet, warm and a little bit spirited.
Ingredients
- 1 fresh pineapple, peeled, cored and cut into generous squares
- 3–4 tablespoons brown sugar (light or dark both work)
- 60 ml spiced Christmas liqueur (think spiced rum liqueur, Christmas pudding liqueur, or a spiced brandy)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of ground cloves (optional, but lovely)
- 20 g butter
- 1 teaspoon vanilla extract
- Good-quality vanilla ice cream, to serve
Instructions
- Start the caramel - Place a wide frying pan over medium heat. Add the butter and brown sugar and let it melt together, stirring gently, until glossy and bubbling.
- Warm the pineapple - Add the pineapple squares to the pan, turning them so they’re coated in the syrup. Cook for 4–5 minutes, allowing the edges to soften and the sugars to deepen in colour.
- Spice it up - Sprinkle over the cinnamon, nutmeg and cloves. Stir gently so the spices bloom in the heat without catching.
- Add the cheer - Pour in the spiced liqueur and vanilla extract. Let it bubble for another 2–3 minutes, just until the sauce thickens slightly and the alcohol mellows. The pineapple should be tender but still holding its shape.
- Serve immediately -Spoon the hot pineapple and its syrup over generous scoops of vanilla ice cream. Make sure everyone gets plenty of that amber sauce.
Notes
Optional extras
- Scatter over toasted coconut flakes or crushed shortbread for crunch
- Add a squeeze of lime juice right at the end for brightness
- Finish with a grind of black pepper for a subtle, grown-up edge
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 86Total Fat: 4gSaturated Fat: 3gUnsaturated Fat: 1gCholesterol: 11mgSodium: 32mgCarbohydrates: 6gFiber: 1gSugar: 5gProtein: 0g
Eatdrinkandbekerry.net offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only.