Caramelised pineapple with vanilla yoghurt

Name: Caramelised pineapple with vanilla yoghurt
Yield: Serves 4
Cuisine: Modern Australian
Ingredients: 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

Australian Gourmet Traveller recipe for caramelised pineapple with vanilla yoghurt.

Jan 04, 2015 1:00pm

By Emma Knowles

Serves 4

Ingredients

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

Method

1
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.
2
To serve, divide pineapple among bowls, top with a dollop of vanilla yoghurt, drizzle with pan juices and scatter with mint.