May 23, 2012

Roasted Pineapple with Toasted Coconut and Ice Cream

Its summer! Well, in Ireland anyway. We are having our annual week of sunshine and I must say, it is absolutely gorgeous. The sun really brings out the best in everyone. Everyone is in a good mood, streets are lined with people sitting outsides cafés and pubs, an outfit isn't complete without a pair of sunnies and I'm sure sunscreen sales have gone up. 

I've been working during the day this week and I couldn't have been luckier. All day long I'm surrounded by tall windows with sunlight streaming in! I get to leave work at 5pm-perfect time. People are emerging from dark offices, friends are meeting up for evening pints and there is a buzz around the heart of the city. It comes alive. When I walk to the bus, I don't bother with an iPod. The sound of the city on a warm evening is second to none. 

Roasted Pineapple with Toasted Coconut is a festival of flavour. What more would anyone want from food?! With the weather we're having this week- we gotta match our food to it people!! This Roasted Pineapple echoes flavours of the Caribbean. Ok, now I completely understand that Ireland is nowhere near a Caribbean-esque summer, but while we have sunshine, let's embrace it. 

The flavours that come from roasting pineapple are mind blowing. Literally, your mind will be blown! The sweetness of the pineapple intensifies, the natural sugars begin to caramelise around the edges and the juices ooze out and mixes with the sugar to create a sweet, tangy caramel syrupy sauce. The warm caramelised pineapple poured over creamy scoops of ice-cream, drizzled with sauce and sprinkled with toasted coconut will transport you to a hammock swinging between trees on a sandy beach.  

As good as it is over ice-cream, its awesome the next day, over Greek yoghurt topped with crunchy granola for breakfast. Warning- there may not be any left for this! 


Holly x

Quartered pineapple with the stalk removed. Don't eat the stalk, its gross and woody.

Slice into lengths...

...and chop into chunks.

Orange juice, muscavado sugar, ground cinnamon and golden syrup make up the marinade. 

The marinade ingredients all get mixed together...very simple stuff here.

Pour the marinade over the pineapple,  scraping all the sugar out. AAllow to marinade for 15 minutes.

Pour onto a baking tray and roast for 20-25 minutes.

Action shot! Look at that steam and all those lovely caramelised edges...Dreamy. 

A hot dry pan over a low heat with coconut... you toasted coconut. Who would have thought it??

Recipe, Serves 6.

Adapted from ShutterBean

1 Pineapple
1/4 Cup Dark Brown Sugar
1/3 Cup Orange Juice
1/2 Teaspoon Ground Cinnamon
2 Tablespoon Golden Syrup
3 Tablespoons Dessicated Coconut
Pint of Vanilla/ Caramel Ice-Cream

Top and tale the pineapple, remove the skin and cut into quarters.
Remove the core from each quarter and slice lengthways into three.
Chop the lengths into chunks and place into a bowl.
Make the marinade by mixing together the sugar, orange juice, cinnamon and golden syrup.
Pour the marinade over the fruit and allow to marinade for 15 minutes.
In the meantime, preheat the oven to 230°C and line a baking sheet with parchment.
Pour the pineapple onto the tray and roast for 10 minutes, before flipping and roasting for another 10-15 or until it's slightly caramelised.
Remove from the oven.
Allow to cool cool as you toast the dessicated coconut.
Place the coconut in a dry pan over a medium heat and toss constantly until golden-about 1 minute.
Either serve the warm pineapple now over scoops of ice cream sprinkled with coconut or allow to cool completely before using.

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