Caramelised Pineapple with Gingernut biscuits
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1 pineapple
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200g demerara sugar (may be less depending on the size of the pineapple)
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Thick yogurt with honey added
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3 gingernut biscuits, crumbled.
Step 1 - Preheat the oven to 170c. Place a pineapple whole (do nothing to it) on a tray and bake for 2 hours
Step 2 - Allow to cool a bit so that it is easier to handle. With a very sharp knife, cut away skin and cut pineapple into 3 across ways so that you have 3 fat cylinders. Trim eyes and excess skin off. There will be a lot of juice coming out of the pineapple.
Step 3 - Remove the core and cut into pieces, a cylinder should yield about 6 wedges. Dredge in demerara sugar and caramelise the pineapple using a really hot grill or a blowtorch.
Step 4 - Serve with yogurt and drizzle over biscuit crumbs and eat using a fork and knife.
Adapted from a recipe by Jared Ingersoll