AT A GLANCE
"I like this warm pineapple dessert served with vanilla yoghurt," says Greeno, "but you could use crème fraîche or ice-cream instead. It just has to be something cold and refreshing."
|01||Scatter sugar in the base of a large frying pan and cook over medium-high heat, shaking pan occasionally, until sugar is dark and caramelised (4-5 minutes). Add 100ml water (be careful, hot caramel will spit), swirl pan to combine, then add peppercorns and vanilla bean (reserve seeds).|
|02||Meanwhile, quarter pineapple lengthways through the core, remove core and discard. Add pineapple to caramel and cook, turning occasionally, until glazed and tender (4-5 minutes).|
|03||Stir yoghurt and vanilla seeds in a bowl to combine and serve with pineapple and spiced caramel.|