Glazed Pineapple with Salted Peanuts and Coconut Ice-Cream

Cook Time 20 Minutes

Servings 4


½ – 2/3 large pineapple, skinned and sliced as thinly as you can (about 20 thin slices)
6 tbsp caster sugar
30g unsalted butter
45g salted roast peanuts, roughly chopped
4 small scoops of good-quality coconut ice cream


You will need to caramelise the pineapple in three batches. Add 2 tbsp 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 tbsp 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. 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.


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