This is a lovely way to showcase seasonal fruit, and winter is a great time of year for pineapple. The palm sugar tempers its tartness.
Pineapple, date and liquorice parcels
Pineapple, date and liquorice parcels recipe - Preheat oven to 180C. Place four 30cm squares of baking paper on a work surface. Top each with another square, then divide pineapple among sheets.
- 20 mins preparation
- 35 mins cooking
- Serves 4
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Ingredients
- 1 small pineapple, peeled, cored and diced (about 800gm prepared quantity)
- 16 medjool dates, pitted and quartered
- 180 gm dark palm sugar, coarsely grated or chopped
- 4 star anise
- Vanilla ice-cream, to serve
Method
Main
- 1Preheat oven to 180C. Place four 30cm squares of baking paper on a work surface. Top each with another square, then divide pineapple among sheets. Top with dates, sugar and star anise. Gather paper together and tie with kitchen string.
- 2Place on a tray and bake until sugar smells caramelised (35 minutes). To serve, open parcels at the table, top with scoops of ice-cream and drizzle with cooking juices.
Notes
Drink Suggestion: Intensely sweet ice wine Drink suggestion by Max Allen