Roasted Pineapple with Spiced Caramel is our favourite dessert to have after a big meal, when a slice of cake is just too much. Warming yet refreshing and light dessert that is quick to make and easy to adjust. Experiment with different spices to find a version that is just right for you!
Start by making a spiced caramel for your roasted pineapple. Whilst you can definitely experiment with the spices you pit into it, I have found my own favourite mix. One of the things I really like is using all whole spices, except for cinnamon. I love little speckles of ground cinnamon in my caramel, and it definitely gives a lift to the appearance of the dish. However, flavour wise, feel free to use a cinnamon stick.
Regarding sugar, I recommend using caster (not granulated). It dissolves so much quicker and the caramel is ready so much faster.
Bring the mixture to the boil and let it simmer for around 15 minutes until it thickens into a syrupy consistency. When ready, put it through a sieve into a clean bowl discarding any whole spices. Set aside to cool down slightly.
Pineapple must be ripe for this recipe to be soft and sweet enough after cooking. Half a pineapple is perfect for 2 people: cut into four wedges, core and peel.
Put a frying pan on high heat, add the pineapple wedges and fry on both sides until slightly blackened. This normally takes less than 5 minutes.
TIP for your roasted pineapple:
If your pineapple isn’t colouring, sprinkle a bit of sugar in the pan first and then place the pineapple on top. Not too much though, as this dessert is already rather sweet.
Another way to char it, is hold it right over the flames for a few seconds. Use long tongs to make sure you don’t burn yourself.
Place the pineapple wedges into a small roasting tray. Be careful lifting them, as they may break easily. Drizzle over about 2/3 of your spiced caramel and roast for 5 minutes. Baste the pineapples with the caramel from the bottom of the roasting tin, then return to the oven for another 3 minutes.
You can be as creative as you wish with your plating. I arrange two roasted pineapple wedges on each plate, add a dollop of crème fraiche (attempting to quenelle it) and drizzle with the remaining spiced caramel. You an also decorate with a sprig of mint or basil to add another colour to your presentation, if you’re looking to impress.
Do you have half a pineapple left to use or maybe just fancy a more traditional dessert? Why not try:
- Fresh Pineapple Upside Down Cake
Roasted Pineapple with Spiced Caramel and Crème Fraiche
- 1/2 ripe pineapple peeled and cored
- 100 g caster sugar
- 2 star anise
- 3 juniper berries
- 3 black peppercorns
- 1 bay leaf
- 3 cloves
- 1/2 ground cinnamon
- 2 dollops of crème fraiche
- To make the caramel, add 100g of caster sugar, all the spiced and 130ml of water into a heavy-based pan. Bring the mixture to the boil, stirring until sugar dissolves. Then, reduce the heat and leave to simmer for around 15 minutes until the mixture turns syrup consistency.
- Strain the mixture into a bowl and discard the whole spices. Set aside to cool slightly, whilst you prepare your pineapple.
- Pre-heat the oven to 200C Fan.
- Peel, core and chop your ripe pineapple into 4 equal sized wedges.
- Heat a frying pan on high heat, add the pineapple wedges and fry on both sides until slightly blackened and just starting to release juices. This normally takes less than 5 minutes.
- Arrange the pineapple wedges in a small roasting tray. Drizzle over about 2/3 of your spiced caramel and roast for 5 minutes. Baste the pineapples with the caramel from the bottom of the roasting tin, then return to the oven for another 3 minutes.
- To serve, arrange two pineapple wedges on each plate, add a dollop of crème fraiche and drizzle with the remaining spiced caramel. Decorate with a sprig of mint or basil.