Roasted Pineapple With Coconut Ice Cream

Summer just isn't the same without a healthy helping of pineapples

30 December 2014

Serves 6
Preparation time: 35 minutes

• 1 large ripe pineapple
• 50g butter
• 100ml maple syrup
• 10ml lemon juice
• 2 litres vanilla ice cream
• 100g peanut brittle, crushed
• 100ml coconut shavings, lightly toasted

1 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.
2 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.
3 Scoop about 6 – 8 ice cream balls and roll them in the crushed peanut brittle and coconut shavings.
4 To serve Place a hot, pan-fried pineapple slice alongside an ice cream ball or two.

Words and image: Home magazine

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