For dessert we usually would have an array of cakes and pies. For this menu, I wanted to do something a little different and a little lighter. Pineapple has been one of my favorites growing up, and I think it is a delicious, festive fruit to end a holiday meal.


4 tbsp. unsalted butter, melted

1/2 cup packed light or dark brown sugar

1 cup Meyer’s Dark Rum

2 medium pineapple, cored and cut into cubes

2 pints blackberries, washed


In a medium saucepan, combine the butter, brown sugar, and rum. Bring to a simmer over medium heat and cook just until the sugar dissolves. Lower the heat.

Cook pineapple pieces until they become tender, approximately 3-5 minutes.

Add blackberries and cook just enough until they become warm.

Allow the pineapple mixture to cool slightly, then serve over slices of cornmeal cake topped with honey vanilla gelato.

Recipe by Kevin Mitchell. Photo by Paul Gandy.