• 4servings
  • 20minutes

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Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 1 pineapple , peeled, core removed, cut into chunks

  2. 2 tbsp clarified butter

  3. 200 ml sugar sugar syrup

  4. 1 vanilla pod , seeds scraped

  5. 250 ml creme fraiche

  6. 1 tbsp rum

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 200C/gas 6. Thread the pineapple chunks onto skewers.

  2. Heat the clarified butter in a frying pan and when hot, add the pineapple skewers and colour on all sides. Transfer to a baking sheet and cook in the oven for 8 minutes, basting halfway through to glaze the pineapple. Remove from the oven and keep warm.

  3. For the vanilla sauce: pour 4 tbsp of the pineapple roasting juices into a pan and cook over a high heat to reduce slightly, then add the stock syrup and vanilla seeds and bring to the boil. Cook until it is just tinged with a caramel colour.

  4. For the rum crème fraîche: whisk together the crème fraîche and rum in a bowl.

  5. To serve, arrange the pineapple on a plate. Spoon over a little of the vanilla sauce and serve with the rum crème fraîche.


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