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Caramelised Pineapple
Caramelised Pineapple with spiced caramel sauce and Carte D'Or Madagascan Vanilla ice cream
Serving
10 people
Difficulty
Easy
Prep time
20 min
Cook time
25 min
Ingredients
- 1 large, sweet pineapple
- 1 tsp butter
- 80 g sugar
- sprinkle of coconut flakes
- 10 scoops Carte D'or Madagascan Vanilla Ice Cream Dessert
- 50 ml water
- 170 g sugar
- 180 g cream
- 1 small cinnamon stick
- 1/2 vanilla pod
- 5 cardamom seeds
- 1 star anise
Used products
How to make
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To make the caramel sauce, combine the cinnamon stick, vanilla pod, cardamom seeds, star anise, water and 170g sugar in a large cooking pot. Bring to a boil and cook until golden brown.
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In a small pan, heat the cream. Slowly add the cream to the caramelised sugar while stirring.
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Boil the caramel sauce for a couple of minutes, then strain it through a fine sieve. Let the sauce cool to room temperature.
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Peel and core the pineapple, then cut it into 1.5cm slices.
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Using a small round cutter, remove the core from the pineapple slices.
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Heat some butter in a sauté pan over medium heat. Pan fry the pineapple slices for a couple of minutes on each side.
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Sprinkle the sugar over the pineapple slices to caramelise them. Repeat this step if not all the slices will fit in the pan at once.
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Arrange the caramelised pineapple slices on plates.
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Scoop Carte D’Or Madagascan Vanilla ice cream on top of the pineapple slices and drizzle the spiced caramel sauce over the dessert.
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Serve with toasted coconut flakes and enjoy!
