As much as I like the sweet-yet-tart, juicy freshness of a properly ripe pineapple, when I’m feeling down in the dumps this Caramelised Pineapple recipe lifts the spirit by transforming the pure and simple into something more like comforting confectionary with a flavour profile redolent of candy-floss. Yum! Very appealing, no matter what your age or state of mind.
Yes, I know that pineapples are full of natural sugar (fructose) and should be eaten in moderation but they’re also a good source of antioxidants, particularly vitamin C, minerals and an enzyme called Bromelain, which is a powerful anti-inflammatory, anti-cancer compound.
In short, this wonderful, sticky, caramelised dessert is not only fast and simple to make, it’s really good for you too. For a zingy, nutritious taste of the tropics, I recommend you tuck in!
Caramelised Pineapple (V) (serves 4)
Ingredients
1 organic, fair-traded pineapple, peeled, cored and cut into thick wedges
20g organic coconut oil (or organic unsalted grass-fed butter)
2-3 tbsp organic maple syrup
To Serve
A sprinkling of organic ground cinnamon
A sprinkling of Sukrin Icing sugar
Fresh mint leaves, torn
Organic creme fraîche - optional
Instructions
Melt the coconut oil (or butter) with the maple syrup in a large, heavy-based frying pan over a medium heat.
When it is hot, add the pineapple wedges to the pan and with a pair of tongs, turn to coat all the pieces evenly with the syrup.
Continue to fry the pineapple for about 4-5 minutes on each side, frequently turning them over with in the pan until they’re caramelised to a deep golden brown.
Stack the wedges onto a warm serving platter or individual plates and dust over with a little cinnamon and Sukrin icing. Decorate with torn mint leaves scattered over.
Serve immediately with creme fraîche, if liked
Notes
Whole pineapples should be stored at room temperature, while cut pineapple should be stored in the refrigerator.
Carbohydrate 35g Protein 1g - per serving
