Chef's Recipes

Caramelised pineapple with Sichuan pepper and vanilla yoghurt

Australian Gourmet Traveller recipe for caramelised pineapple with Sichuan pepper and vanilla yoghurt by Ben Greeno from Momofuku Seiobo in Sydney.

By Ben Greeno
  • Serves 4
  • 15 mins preparation
  • 15 mins cooking
Caramelised pineapple with Sichuan pepper and vanilla yoghurt
Caramelised pineapple with Sichuan pepper and vanilla yoghurt

"I like this warm pineapple dessert served with vanilla yoghurt," says Greeno, "but you could use crème fraîche or ice-cream instead. It just has to be something cold and refreshing."

Ingredients

  • 175 gm caster sugar
  • 1 small pineapple
  • 1 tbsp Sichuan peppercorns
  • 1 vanilla bean, split and seeds scraped
  • 200 gm thick Greek-style yoghurt

Method

Main
  • 1
    Scatter sugar in the base of a large frying pan and cook over medium-high heat, shaking pan occasionally, until sugar is dark and caramelised (4-5 minutes). Add 100ml water (be careful, hot caramel will spit), swirl pan to combine, then add peppercorns and vanilla bean (reserve seeds).
  • 2
    Meanwhile, quarter pineapple lengthways through the core, remove core and discard. Add pineapple to caramel and cook, turning occasionally, until glazed and tender (4-5 minutes).
  • 3
    Stir yoghurt and vanilla seeds in a bowl to combine and serve with pineapple and spiced caramel.