Baked pineapple infused with rosemary, vanilla, and cinnamon

A classic recipe by Nico Boreas, Boreas restaurant, Heeze, the Netherlands.

Baked pineapple infused with rosemary, vanilla, and cinnamon

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vanilla pod



fresh rosemary



cinnamon sticks






whipping cream, unsweetened



Hollandia Beur culinair (liquid)






balsamic vinegar

Preparation method

  • Cut away the hard skin of the pineapple and then cut out the eyes. Cut out the core.
  • Place three cinnamon sticks in the centre. Cut the vanilla pod in half and use a larding needle to insert it into the pineapple.
  • Do the same with the rosemary.
  • Brown the Beur culinair in an oven tray and gently fry the pineapple. Add the honey and sugar. Place the tray in an oven at 160 °C for 1.5 hours, regularly basting the pineapple with the caramel.
  • Add the whipping cream and deglaze.
  • You can now use the pineapple immediately, serving it, for example, with vanilla ice cream. You can add further flavour to the pineapple by adding balsamic vinegar to the liquid and vacuum sealing the pineapple. Then leave the pineapple to ripen under vacuum for six days.

Serving suggestions

  • Serve as part of a buffet, cutting the pineapple in front of the guests. Serve vanilla ice cream separately.
  • As part of a dessert, e.g. with banana and coconut components.
  • As part of a dessert, e.g. with mango and ice cream in spice flavours.

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