How to make Romy Gill’s roasted pineapple with brown sugar

How to make Romy Gill’s roasted pineapple with brown sugar

How to make Romy Gill's roasted pineapple with brown sugar 1

When I lived in India, we did not have an oven while growing up, so either we either used to eat pineapples with a little sprinkle of black salt and lemon on it, or mum would cut them in circles and marinate those with spices.

I like to cook it this way by marinating it in tamarind. It’s so delicious and I love the fruit after its been roasted.

Roasted pineapple, with brown sugar marinated in tamarind

Serves 4

1 pineapple, skinned and cut into circles
50g brown sugar
2tsp tamarind paste
1tsp salt
1tsp chilli flakes
1tsp crushed fennel seeds
1tsp crushed cumin seeds

Preheat the oven to 180C/fan 160C/gas mark 4.

Put the brown sugar in a medium frying pan over a low heat. Do not stir, as this may cause the caramel to crystallise.

As it continues to melt, keep shaking and swirling the pan until a medium coloured caramel is formed.

Add the tamarind paste, whisk well. Boil for 2 minutes, then add the chilli flakes, salt fennel and crushed cumin seeds. Marinate the pineapple with the spicy caramel. Roast for 10-15 minutes

Remove from the oven and transfer the pineapple circles from the roasting dish to a plate, covering it with foil to keep warm. Eat warm on its own or serve with ice-cream.

Romy Gill is a chef and food writer. Follow her @Romygill


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