This roasted pineapple recipe is full of tropical flavours, giving us a much needed injection of sun before the summer comes to a close.
It can be prepared a few days in advance, meaning it’s an ideal choice when entertaining friends and family over the weekend. Choose which ice cream or sorbet you’d prefer to serve it with and serve on our Deep Plates for a warm weather treat this weekend.
SERVES: 6 – 8
PREP TIME: 30 mins
COOK TIME: 15-20 mins
INGREDIENTS
• 2 pineapples
• 2 bay leaves
• 2 star anise
• 500g caster sugar
• 500g water
• Mango puree
• Coconut sorbet (or any flavour of ice cream or sorbet you prefer)
• Lemon balm or mint
To prepare the roasted pineapple, take the top and bottom off and peel with a knife.Cut the pineapple into thirds down the core, turn on their side and cut the core away.
Lay the wedges of pineapple in a deep roasting tray. In a pan, weigh out the caster sugar and water and slowly bring to a simmer. Make sure all the sugar has dissolved and add the aromatics. Bring to the boil, reduce slightly and while hot, pour over the pineapple.
Cling film immediately and allow to cool naturally at room temperature. This can be done the day before and the pineapple can stay in the sugar syrup for a few days.
To serve, pre-heat the oven to 160C fan. Remove the pineapple wedges from the sugar syrup and lay on a baking tray. Roast in the oven, baste with the sugar syrup throughout cooking for 12-15 minutes.
While warm, slice and arrange the pineapple with mango puree, and add your choice of ice cream or sorbet to serve.
Pigeon Grey Bake Set
€99,00
Pigeon Grey Deep Plate Set
€60,00
Pigeon Grey Prep Set
€93,00
This trio of salads has been created exclusively for us by London-based sustainable cafe and caterer, Social Pantry.
Last month, Social Pantry created a menu for our Falcon Feast held at British Architect John Soane’s Pitzhanger Manor. Before the event, we spoke to founder and head chef, Alex Head, to tell us more.