Roasted Pineapple with Sticky Vanilla
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5
4 reviews
Excellent
Roasted Pineapple with Sticky Vanilla
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Caramelised, roasted pineapple slices oven baked with sticky vanilla and dark rum. Adjust the ginger and cayenne pepper to your own taste.
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Ingredients
- 1 large pineapple at least 1 kg
- 100 g (½ cup) sugar
- 220 ml (1 cup) water warm
- 6 lices (10g) ginger less or more, according to taste
- good pinch cayenne pepper or chilli powder
- 1 vanilla bean cut in 4, pod
- 30 ml (2 tbsp) dark rum
Instructions
- Prepare the syrup: carmelise the sugar. Stir sugar in a saucepan with 2 tablespoons (30ml) of the water to dissolve a little then place on a medium heat without stirring.
- After about 10 minutes, as soon as the caramel turns a dark golden colour, add the ginger slices and cayenne pepper then immediately add the rest of the warmed water.Tip: it's important it's warm-hot, otherwise the caramel will instantly harden.
- Stir then bring to the boil. Take off the heat then add the rum.
- Preheat the oven to 210°C. Prepare the pineapple by cutting off the outer skin with a sharp knife then cut into 3-4cm slices, removing the inner core (an apple corer makes this easier, otherwise cut out with a sharp knife).
- Cut the vanilla pod down the middle and cut into 4. Place the pineapple slices in a roasting tin, pour over the caramel and roast in the oven for about 50-60 minutes, spooning the syrup over the pineapple every 15 minutes to coat evenly.
- Remove from the oven and leave to cool slightly.
Notes
- Serve either at room temperature or chilled. Best either on its own or served with coconut macaroons.
- Serve either at room temperature or chilled. Best either on its own or
- Use this recipe as a base and serve a pineapple slice as a first layer for:
- Condé rice puddings;
- vanilla, coconut or plombières ice cream.
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Overall Rating
5
4 reviews
Excellent
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