Caramelized Pineapple Clafoutis

Pineapple makes an unexpectedly light clafoutis, perfect in winter when the selection of fruit is limited.

• 1/2 large pineapple (14 to 16 oz., peeled)
• 4 Tbs. unsalted butter
• 1/4 cup light brown sugar
• 3 large eggs
• 1/3 cup granulated sugar
• 1/3 cup all-purpose flour
• 2/3 cup heavy or whipping cream
• Seeds from 1/2 split vanilla bean (or 1 tsp. pure vanilla extract) 
• 1 Tbs. rum

Heat the oven to 350°F. Butter a 9-inch cake pan or pie pan.

Cut the half pineapple lengthwise into four wedges. Cut the core from each wedge, cut each wedge lengthwise again to make wedges about 1 inch wide, and then cut each of these crosswise into 1/2-inch slices.

Put the butter in a large frying pan over medium-high heat (ideally large enough to hold the pineapple in one layer). When it sizzles, add the pineapple. Give the pan a shake and then let the pineapple release its juices without stirring. Let the liquid bubble and evaporate, giving the pineapple only the occasional shake and stir. When most of the liquid has evaporated (after about 5 min.), add the brown sugar and stir again. Let the sugar bubble for about 30 seconds and then remove the pan from the heat. With a slotted spoon, transfer the pineapple to the prepared cake pan; reserve the juices in the pan.

Brown sugar adds a mellow sweetness to the pineapple, giving the clafoutis a complex blend of flavors.

In a large bowl, whisk the eggs and granulated sugar until lightly frothy and the sugar is dissolved. Sprinkle or sift in the flour and whisk until smooth. Add the cream, vanilla, and rum; whisk again. Finally, add the juices from the pineapple and give the mixture one last stir.

A whisk works best to gently blend the floour and eggs.

Pour the batter over the pineapple. Bake until the clafoutis is evenly puffed and golden and a skewer comes out clean, about 50 minutes. Serve warm.