Most desserts are vegetarian, and this one is easily also vegan if you substitute vegetable or coconut oil for the butter and serve it without ice cream. The pineapple can be baked ahead of time, and rewarmed in the oven or on the stovetop in a skillet. Without the ice cream, this will serve four as a warm fruit dessert—my favorite.
- 3 tablespoons unsalted butter, softened
- 1 cup loosely packed light-brown sugar
- 2⁄3 cup bourbon
- Juice of 1 orange
- 1 pineapple, peeled, cored, and cut into 8 rings
- Vanilla ice cream, for serving
Preheat oven to 375 degrees. Spread the butter on the bottom of a 9-by-13-inch baking dish, and sprinkle with half of the brown sugar. Pour the bourbon and orange juice all around, to soak up the brown sugar. Arrange the pineapple rings on top, and sprinkle with the remaining brown sugar.
Bake on the bottom rack of the oven, basting the pineapple with the pan juices occasionally, and turning the rings once or twice, until tender and glazed, about 50 minutes. (If the pineapple is cooked and the pan juices are still too runny, you can reduce them in a skillet while you keep the pineapple warm in the oven.)
To serve, put the pineapple rings in shallow serving bowls, and serve a scoop of ice cream over the top of each.