Roasted pineapple - Raymond Blanc OBE

Name: Roasted pineapple - Raymond Blanc OBE
Ingredients: 1.5kg Pineapple, ripe and sweet, peeled and eyes removed. Reserve all the trimmings (not the skin); 150ml Vanilla syrup; 200g Caster sugar; 2 Lime zest; 1 Lemon zest; 1 Orange zest; 10 Mint leaves, roughly chopped; 50g Unsalted butter; Trimmings from the pineapple; 200ml Water; 25ml Rum, dark; 8 slices Pineapple, from the base of the roasted pineapple (see above); 100ml Water; 15g Caster sugar; 750g Pineapple flesh, sweet, large. Peeled, cored and cut into 1cm pieces.; 110g Caster sugar; ½ Lime, juiced

www.raymondblanc.com

My caramelised roast pineapple recipe is a simple but delicious dessert. It naturally creates its own delicious fruit coulis.

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Ingredients

1.5kg Pineapple, ripe and sweet, peeled and eyes removed. Reserve all the trimmings (not the skin)
150ml Vanilla syrup
200g Caster sugar
2 Lime zest
1 Lemon zest
1 Orange zest
10 Mint leaves, roughly chopped
50g Unsalted butter
Trimmings from the pineapple
200ml Water
25ml Rum, dark
8 slices Pineapple, from the base of the roasted pineapple (see above)
100ml Water
15g Caster sugar
750g Pineapple flesh, sweet, large. Peeled, cored and cut into 1cm pieces.
110g Caster sugar
½ Lime, juiced