Glazed pineapple with salted peanuts and coconut ice cream

Glazed pineapple with salted peanuts and coconut ice cream

By
From
Anjum's Quick & Easy Indian
Serves
4
Photographer
Lisa Linder

I think pineapple is at its best when it is caramelised and, when paired with salted roast peanuts and cold coconut ice cream, it is paradise. For convenience, you can caramelise the pineapple earlier in the day and reheat it to serve. For an even easier version, cut the pineapple into large chunks instead of slicing it thin. Also, don’t worry at all if the pieces are not all the same, it will look fine in the end.

Ingredients

Quantity Ingredient
1/2-2/3 large pineapple, skinned and sliced as thinly as you can
6 tablespoons caster sugar
30g unsalted butter
45g salted roast peanuts, roughly chopped
4 small scoops good-quality coconut ice cream

Method

  1. You will need to caramelise the pineapple in three batches. Add 2 tablespoons of sugar per batch to the pan, place over a medium-low heat and allow to melt until it is a lovely golden caramel; do not stir. Add 4 tablespoons of boiling water, swirl and, as the mixture bubbles, add one-third of the pineapple slices; they can overlap slightly. Cook, keeping them apart, and start turning them in the syrupy liquid until it reduces and thickens. Add one-third each of the butter and peanuts and continue. When the batch is finished, the caramel should be slightly thick and the pineapple glazed and golden on both sides. Repeat with the remaining two batches of pineapple, reheating them all gently together at the end.
  2. Place the pineapple on warm plates, making sure you have evenly distributed the peanuts and caramel. Serve hot, with a small scoop of ice cream on each plate.

Note

  • Because pineapples have so many ‘eyes’, it can be a job to prepare them. Cut off all the skin with a heavy knife, then go back across the surface with a smaller, pointed knife, removing all the eyes with a gouging motion. When you come to slice the fruits, you will realise that not all pineapples are created equal. Some are so perfectly succulent that the core is tender and pleasant to eat; others have cores as tough and fibrous as old shoe leather. Take a view of your pineapple and discard the core if it is not good to eat.
Tags:
quick
easy
simple
fast
Indian
Anjum
Anand
midweek
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