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Dinner with Rukmini
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Roasted Pineapple with Chilli Syrup
Introduction from Rukmini Iyer
Apart from the light topiary involved in preparing a whole pineapple, this is such an easy and delicious dessert. It’s fancy enough to make for guests, but quick enough to make for yourself, for those days when you’ve been seduced into buying a whole pineapple, but haven’t mustered the courage to deal with it yet. Serve it with good-quality bought vanilla ice cream on the side.
Ingredients
Method
Preheat the oven to 160°C fan/180°C/gas 4. Leaving the leaves intact, remove the base from the pineapple, then cut it into eighths before slicing off the core from each.
Place the pineapple slices in a roasting tin, transfer to the oven and roast for 1 hour.
Meanwhile, place the sugar in a small saucepan and pour over just enough cold water to cover it. Stir constantly on a low heat until the sugar has dissolved, then stop stirring and increase the heat. Let the syrup bubble for 2–3 minutes without stirring, then stir in the sliced chilli.
Fifteen minutes before the pineapple is ready, baste the pineapple with half the chilli syrup to encourage it to caramelise.
Once cooked, serve the hot pineapple with the remaining chilli syrup drizzled over, and vanilla ice cream on the side.
Preview
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From the book
The Roasting Tin: Deliciously Simple One-Dish Dinners
Simple, quick and inventive one-tin recipes.
Revolutionise your midweek meal repertoire.
Leave the hard work to the oven with 75 life-changing recipes.
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