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Caramelised pineapple with vanilla yoghurt

You'll need

220 gm caster sugar 1 vanilla bean, split and seeds scraped 600 gm pineapple, cored and cut into long thin wedges 50 ml lime juice, plus lime wedges to serve 50 ml golden rum To serve: thick vanilla yoghurt and mint


  • 01
  • Spread sugar in a large frying pan and cook over high heat until it melts and begins to caramelise (4-5 minutes). Add vanilla bean and seeds and 100ml water (be careful, caramel will spit), stir to combine, then add pineapple and turn occasionally until caramelised (3-4 minutes). Remove pineapple and set aside. Add lime juice and rum to pan and stir to combine.
  • 02
  • To serve, divide pineapple among bowls, top with a dollop of vanilla yoghurt, drizzle with pan juices and scatter with mint.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Dec 2014

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