Griddled Pineapple with Spiced Caramel

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OcadoLife

6 serving

Prep time: 10 mins

Cook time: 15 mins

Serves: 6

The oozy caramel in this Griddled Pineapple with Spiced Caramel from author, recipe writer and co-founder of the Wahaca group of Mexican restaurants Thomasina Miers, is infused with star anise, fresh chilli and tamarind, making it wonderfully aromatic and tangy against the wedges of sweet chargrilled pineapple. If you’re hosting a family summer barbecue, this is sure to go down a storm: serve with yoghurt or ice cream if you like, and a generous drizzle of the caramel. Looking for more dessert recipes? Look no further.

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Ingredients Method

Ingredients

1 very ripe extra-large pineapple
200g soft light brown sugar
3 star anise
1 red chilli, halved lengthways and deseeded
1 tbsp tamarind paste
450ml greek yoghurt or vanilla ice cream, to serve (optional)

Method

Step 1

Slice the green top and the bottom off the pineapple. Stand it up on your chopping board and use a sharp knife to remove the skin. Slice into quarters lengthways, cut away the core, then slice again until you have 8 long wedges.

Step 2

Using a griddle pan (or barbecue), cook the pineapple on a high heat for 2 mins on each side or until charred. (You may need to do this in batches depending on pan size.)

Step 3

Meanwhile, combine 100ml water, the sugar, star anise and chilli in a small pan. Leave to bubble over a medium heat for 5-8 mins, until the sugar has dissolved and the caramel has reduced a little. Take off the heat; stir in the tamarind.

Step 4

Once the pineapple is charred, add to a large bowl. Remove the chilli halves (or finely slice and add to serve) and star anise from the caramel and pour it over the pineapple. Serve immediately with yoghurt or ice cream, if you like. Chill leftovers in the syrup in an airtight container for up to 2 days.