Time: 30 Mins.
When: Dessert | Snack
Desserts for one or two have to be really easy or else you won’t bother. This griddled pineapple strikes just the right balance. It can be ready in minutes and adds another dimension to a familiar fruit. To test if youth pineapple is ripe, try pulling a leaf from the top. It should come out easily. If it doesn’t, leave the pineapple in the fruit bowl for a day or two and try again.
The caramel sauce is the hardest part about this recipe, making this sauce has been hit or miss for me. I have made this sauce about 10 times for other recipes but have yet to perfect it every time. Sometimes it comes out perfect and other times it sticks to the pan!
- To get the grill marks on the pineapple make sure to press down hard while grilling
- Add ice cream on the side – it would go well with the hot pineapple
- Be careful with the caramel sauce as it sticks to the pan I suggest watching a YouTube video on how to do this
- 1 ripe pineapple
- 4 tbsp caster sugar, plus a little extra for sprinkling
- 1 vanilla pod, seeds removed
- Pinch of Chinese five-spice powder
- 20g butter, cut in half
- 150ml double cream
- First prepare the pineapple. Using a serrated knife, cut off the top and base, then cut the pineapple into 8 long wedges. Cut along the inside edge of wedges to remove the core. Slice between the flesh and the skin as you would a piece of melon but leave the last 2cm of skin attached.
- Heat a griddle pan. Place the pineapple wedges in the hot pan, pushing the fruit against the griddle bars to help it colour. Cook for 2 minutes on each side until marked. Sprinkle over a little caster sugar 1 minute before the end of cooking to glaze the fruit.
- To make the caramel, tip the 4 tablespoons of caster sugar, the vanilla seeds and five-spice powder into a heavy-based frying pan and cook over a medium heat for 3-4 minutes until the sugar has dissolved and is turning a dark golden brown. Remove from the heat, add the butter and 2 tablespoons of the cream. Shake the pan to melt the butter, whisk to combine, and then add the remaining cream.
- To serve, drizzle the caramel sauce over the pineapple wedges and serve immediately.
Recipe from Gordon Ramsay’s Ultimate Cookery Course