Studded roasted pineapple

Studded roasted pineapple

By
From
Sweet
Serves
4-6

Originally inspired by a dessert Michel Roux made on Saturday Kitchen, this has become my dinner-party special! I love to spit-roast the pineapple, but baking it in the oven also works really nicely – just keep an eye on it, to make sure the sugar in the maple syrup doesn’t start to burn before the pineapple is tender. Take your time and turn down the oven a little if necessary, to allow the spices to ‘cook out’ and lose their raw taste. This is brilliant served with vanilla ice cream.

Ingredients

Quantity Ingredient
1 large ripe pineapple
18 cloves
75g butter
250ml maple syrup
4 star anise
1 cinnamon stick

Method

  1. Preheat the oven to 180°C.
  2. Cut the bottom off the pineapple so that it will stand upright, then peel all the skin away. Stud the pineapple evenly all over with the cloves and place in a roasting tray.
  3. Heat the butter, maple syrup, star anise and cinnamon stick together in a saucepan until the butter has melted, then pour over the pineapple. Place in the oven and roast for 25–30 minutes, basting every 10 minutes or so.
  4. When the pineapple is tender, remove from the oven and glaze with the syrup – it should now be glossy and golden brown.
  5. Cool slightly, then cut into slices to serve and drizzle with the remaining syrup.
Tags:
James Martin
Saturday Kitchen
desserts
puddings
sweet
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