Caramelised pineapple with vanilla yoghurt

AT A GLANCE

  • Serves 4 people

  • 220 gm caster sugar
  • 1 vanilla bean, split and seeds scraped
  • 600 gm pineapple, cored and cut into long thin wedges
  • 50 ml lime juice, plus lime wedges to serve
  • 50 ml golden rum
  • To serve: thick vanilla yoghurt and mint
01   Spread sugar in a large frying pan and cook over high heat until it melts and begins to caramelise (4-5 minutes). Add vanilla bean and seeds and 100ml water (be careful, caramel will spit), stir to combine, then add pineapple and turn occasionally until caramelised (3-4 minutes). Remove pineapple and set aside. Add lime juice and rum to pan and stir to combine.
02   To serve, divide pineapple among bowls, top with a dollop of vanilla yoghurt, drizzle with pan juices and scatter with mint.

Topics:

VANILLA, YOGHURT, MODERN AUSTRALIAN, LIMES, FAST, SUMMER, DESSERT, RUM, PINEAPPLE, MINT

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

AIMEE JONES AND EMMA KNOWLES

FEATURED IN

Dec 2014

Dec 2014

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