Golden grilled pineapple served with yogurt, sour cream and butterscotch sauce. A great mix of tart and sweetness for the perfect fruity twist.
Serves: 4-6
INGREDIENTS
1 ripe pineapple
flavourless vegetable oil or melted butter
Butterscotch sauce
60 grams butter
½ cup packed brown sugar
½ cup cream
1 teaspoon vanilla extract
½ teaspoon sea salt
To serve
½ cup sour cream
½ cup plain yoghurt
1 ½ cups coarsely crumbled crisp biscuits (I used almond biscotti)
METHOD
Sauce: Melt the butter in a small saucepan and stir in the brown sugar and cream. Bring to the boil, stirring to dissolve the sugar and simmer for 3 minutes. Stir in the vanilla and salt.
Peel the pineapple and cut out all the little ‘eyes’ in the flesh.
Slice in half then into quarters and cut out the core. Slice into 3 cm thick pieces.
Heat a ridged grill or sauté pan over a medium heat with a little vegetable oil or butter. Cook the pineapple on both sides until tender and lightly golden but not falling apart. Drain on kitchen towels.
To serve: Combine the sour cream and yoghurt in a bowl. Arrange the warm pineapple on plates. Top with spoonfuls of cream and drizzle with a little warm butterscotch sauce and crumbled biscuits.
Cook’s tip: If making the butterscotch sauce ahead, re-warm to serve.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.