Roasted pineapple with coconut ice cream

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Prep Time: 00:10
Servings: 6
Cooking Time: 00:25
  • 1 - large ripe pineapple
  • 50g - butter
  • 100ml - maple syrup
  • 10ml - lemon juice
  • 2l - vanilla ice cream
  • 100g - peanut brittle, crushed
  • 100ml - coconut shavings, lightly toasted
Remove the crown, then cut the pineapple into eighths, lengthways. Using a sharp knife, make incisions in each piece at 1.5cm intervals, without cutting through the skin.

Melt the butter, syrup and lemon juice in a frying pan over medium heat. Fry the pineapple slices in the mixture until golden brown all over.

Scoop about 6 – 8 ice cream balls and roll them in the crushed peanut brittle and coconut shavings.

To serve:

Place a hot, pan-fried pineapple slice alongside an ice cream ball or two.

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