Roasted Pineapple Dessert with Spiced Caramel
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!
Ingredients
- ½ ripe pineapple peeled and cored
- 100 g caster sugar
- 2 star anise
- 3 juniper berries
- 3 black peppercorns
- 1 bay leaf
- 3 cloves
- ½ ground cinnamon
- 2 dollops of crème fraiche
Instructions
- 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.
- Preheat the oven to 200°C 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 ⅔ 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.
Notes
If you have any spiced caramel leftover, try using it to make spiced latte coffees - they are delicious!
Nutrition
Calories: 313kcalCarbohydrates: 81gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 4mgPotassium: 271mgFiber: 4gSugar: 72gVitamin A: 141IUVitamin C: 108mgCalcium: 48mgIron: 1mg
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