A sweet, surprising, succulent dessert. There is always time for Poached Chilli Pineapple, but it does work particularly well in complementing any Eastern-style main course.
Ingredients
- 1 medium fresh pineapple,skinned and sliced in 1cm slices
- 200ml cold water
- 250g granulated sugar
- 1 tsp finely chopped chilli
- 2 tsp salted butter
- A pinch of coarse ground black pepper
- Vanilla Fromage Frais
Method
- Place the slices of pineapple onto a chopping board. Then, using a small pastry cutter or knife, remove the tough centre core of the slice.
- Place the water, chilli and sugar in a small saucepan and bring to the boil, cook for 1 minute.
- Remove from the stove and leave to infuse and cool.
- Place a large non-stick frying pan on the stove and melt the butter to the point where it starts foaming and is about to turn light brown.
- Dust the pineapple with a little black pepper.
- Pop the seasoned pineapple slices into the pan and brown them on both sides, this should only take a few minutes.
- Once the pineapples are slightly brown add the chilli syrup and bring to the boil. The butter will slightly thicken the syrup.
- Cook for 1 minute to warm through.
- Then carefully spoon onto warm plates or bowls.
- Add a little syrup and top with a large spoon of Vanilla Fromage Frais.
Phil's Tips
Salted butter nicely cuts though the sweetness of this whole dish.
Canned pineapple can be used but do drain the slices well first. Most canned fruits will work as an alternative.
Serve this dessert either warm or cold.