Bobbins' Kitchen

Yummy bits and bobs from my kitchen!

easy hot and spicy caramelised pineapple

This is a recipe that, thanks to my love of tropical fruit and his love of hot spicy ginger, my dad used to make for me when I was a kid. Warm, sweet and syrupy – this refreshing yet comforting pudding conjures up nostalgia for me, and has a hint of Jamaica about it, making it great for hot or cold weather.

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PREP TIME: 5 minutes COOK TIME: 20 minutes

DIFFICULTY: easy SERVES: 4

INGREDIENTS:

  • One small pineapple
  • 3 tbsp unrefined demorara sugar
  • Half tbsp ginger powder

TIP: The sweetness of the sugar and heat of the ginger is partly offset by the fresh juiciness of the pineapple, but if you’re eating this on a very hot day, try freshening it up even more by serving it with a nice dollop of chilled greek yoghurt, creme fraiche, or even fruity sorbet!

Method:

  1. Preheat your grill 200°C/400°F/Gas 6SAM_0523
  2. Cut the pineapple into quarters and remove the core. Now chop through the flesh of the pineapple without breaking the skin. Flex the pineapple a little so small gaps appear between each chunk.
  3. In a bowl combine the sugar and ginger, then toss the pineapple in this mix to coat thoroughly.
  4. Line a baking tray with tinfoil. Place the pineapple chunks onto the foil, with a little space between each chunk and place under the grill for 10 minutes.
  5. The sugar should bubble and begin to caramelise as well as producing some syrup.  Spoon the syrup over the pineapple and pat a little of the runny sugary ginger mix onto any bare parts of pineapple.
  6. Place back under the grill for a further 10-15 minutes or until caramelised.
  7. Eat with your fingers if you don’t mind getting a bit sticky, but be careful, that pineapple is going to be hot!

 

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This entry was posted on July 10, 2014 by in Uncategorized and tagged , , , , , , , , , , , , , , , , .
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