Caramelised pineapple with sabayon recipe
For the caramelised pineapple
3 tbsp soft brown sugar
1 tbsp water
30 g (1 oz) butter
1/2 lemon, juice only
1 vanilla pod, seeded
2 pineapple slices, cored
1 tbsp water
30 g (1 oz) butter
1/2 lemon, juice only
1 vanilla pod, seeded
2 pineapple slices, cored
For the sabayon
3 eggs
1-2 tbsp white wine
2 tbsp caster sugar
1-2 tbsp white wine
2 tbsp caster sugar
method
1. Preheat the grill to high.
2. For the caramelised pineapple, place the soft brown sugar in a small frying pan over a moderate heat.
3. As it begins to caramelise, add the water and the butter.
4. As the butter begins to melt, add the lemon juice. Heat through for 2 - 3 minutes.
5. Add the vanilla pod seeds, the vanilla pod and the slices of pineapple. Toss to coat.
6. For the sabayon, place the eggs, white wine and caster sugar into a small bowl, and place the small bowl over a pan of simmering water.
7. Whisk until thick, and then pour into the pan with the caramelised pineapple in.
8. Place under the preheated grill for 2 - 3 minutes, or until golden.
9. Remove from the grill and place on a serving plate to serve.
2. For the caramelised pineapple, place the soft brown sugar in a small frying pan over a moderate heat.
3. As it begins to caramelise, add the water and the butter.
4. As the butter begins to melt, add the lemon juice. Heat through for 2 - 3 minutes.
5. Add the vanilla pod seeds, the vanilla pod and the slices of pineapple. Toss to coat.
6. For the sabayon, place the eggs, white wine and caster sugar into a small bowl, and place the small bowl over a pan of simmering water.
7. Whisk until thick, and then pour into the pan with the caramelised pineapple in.
8. Place under the preheated grill for 2 - 3 minutes, or until golden.
9. Remove from the grill and place on a serving plate to serve.
serving amount
serves 2
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