Restaurant Recipes

Maison Robert Pineapple with Caramel Sauce

Serve the pineapple with crepes. The sauce can be made ahead and warmed before serving.

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Yield: 4 servings


  • 1/3 cup granulated sugar
  • 1 cup heavy cream
  • 8 slices (about 1/2 inch thick) fresh pineapple


  1. In a medium-size heavy saucepan, cook sugar over low heat, shaking pan occasionally to move sugar around, until it dissolves and caramelizes to a golden orange color, about 7 to 9 minutes. Watch carefully and lower heat or temporarily remove from heat to prevent burning.
  2. Slowly add cream (caramel will harden), increase heat to medium and bring to a lively simmer. Cook and stir with a wooden spoon until the caramel dissolves and the sauce is smooth and thick, about 6 to 8 minutes. Set aside and keep warm.
  3. Heat a large nonstick skillet over medium heat. Add 4 pineapple slices, or enough to fit in a single layer, and cook over medium-high heat until golden brown on both sides.
  4. Transfer to individual serving plates.
  5. Repeat with remaining pineapple.
  6. Spoon warm caramel sauce over top.


Jacky Robert, dining room chef, Maison Robert, Boston, Massachusetts

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