Warm Baked Pineapple and Citrus Caramel Sauce With Ice Cream
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I’m always looking for quick, easy supper menus. My friend Gregoria Cardenas’ chicken enchiladas fill the bill. They’re based on shortcuts from the market: roast chicken, canned salsa verde, shredded cheeses. While they’re baking, browned rice is simmering on the stove.
Gregoria accompanies this with a salad of chilled greens tossed with a lemony vinaigrette. It’s a refreshing contrast. The dessert is an improvisation: pineapple baked with a citrus caramel sauce. Served warm with vanilla ice cream and more sauce, it’s a fine finish.
Combine brown sugar, orange and lime juices, cinnamon and vanilla bean in small saucepan over medium-low heat. Cook, stirring, until sauce boils. Continue cooking until sugar dissolves and sauce is clear. Discard vanilla bean. (Can be made 2 days ahead and refrigerated.)
Place pineapple slices in 9-inch square baking dish, overlapping slightly. Pour 1/2 sauce over pineapple.
Bake at 450 degrees, basting every 5 minutes, until pineapple is golden and sauce is bubbling, about 15 minutes.
To serve, place 1 scoop ice cream in each of 6 bowls. Divide pineapple slices among bowls. Spoon 2 tablespoons warm sauce over top. Serve immediately, passing remaining warm sauce.
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