serves
4
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- ½-⅔ large pineapple
- 110 g (½ cup) caster sugar
- 240 ml boiling water
- 30 g unsalted butter
- 1 star anise, pounded into a fine powder
- 1 lime, zested
- 45 g salted roasted peanuts, coarsely chopped
- 4 small scoops coconut ice-cream
Instructions
Using a large sharp knife, remove the pineapple skin, then slice as thinly as possible. You will need around 20 thin slices.
To caramelise the pineapple, you will need to cook it in three batches to prevent crowding the pan (or you can have a couple of pans on the go at the same time). Place 2 tablespoons sugar in a non-stick frying pan and cook over medium heat until melted to a lovely golden caramel. Add 80 ml (⅓ cup) boiling water to the pan and as that bubbles add one third of the pineapple in slightly overlapping layers if necessary. Cook, turning them occasionally to coat evenly until the caramel has reduced and has slightly thickened. Add 2 teaspoons butter and a pinch of ground star anise, turn to coat until the pineapple is golden and glazed. Add a little lime zest, then remove from the pan, wipe the pan clean and repeat with the remaining sugar and pineapple.
To serve, divide the pineapple among warmed, sprinkle with peanuts and place a small scoop of ice-cream in the middle. Serve hot.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
