Browse All Recipes

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.

By Lisa Featherby
  • Serves 4
  • 20 mins preparation
  • 35 mins cooking
Pineapple, date and liquorice parcels
Pineapple, date and liquorice parcels

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.

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
  • 1
    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. Top with dates, sugar and star anise. Gather paper together and tie with kitchen string.
  • 2
    Place 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