Saturday, 9 February 2013
Three ingredients: Pudding heaven! Pineapple - Brazil stylee!
Well, I presume so. I have never been to Brazil. I am going on the idea that I ate it in a Brazilian restaurant one time, and whilst I know this is a bit like gilding the lily because pineapple tastes glorious without embellishment, the addition of cinnamon and sugar caramelised a top of pineapple flesh is seriously, and I mean seriously, addictive. I feel the same way about this as I do about banana fritters, that's seriously high praise!
I'm linking this post to February 2013's Little Thumbs Up which is hosted by Zoe at Bake for Happy Kids and Doreen at My Little Favourite DIY. If you ever didn't know what to do with pineapple, then visit these sites for lots of ideas.
So, three ingredients - with it being just the three ingredients I think it is important that you get the best quality produce you can, and I am thinking about the pineapple here. it has to be ripe but not past its best. If it looks ropey it's probably because it is. I eyeballed the quantities of sugar and spice if I am being honest, probably using a couple of teaspoons of cinnamon and a couple of teaspoons of vanilla sugar. I used vanilla sugar for no other reason than I wondered if it would make a difference. I'll have to have it again without the vanilla to see if it does make a difference. What an awful job that will be...
Anyway, I won't bang on about it. Let the proof be in the pudding...
Grilled pineapple with cinnamon and vanilla sugar
Serves Lola, Finn, Mum and Dad
Half a ripe pineapple, core removed and peeled, with all 'eyes' taken out.
2 tsp approx cinnamon
2 tsp approx (vanilla) sugar
Prepare the pineapple.
In a zip loc bag or something similar, add the sugar and spice and shake it around to combine the ingredients.
Put the pineapple into the bag with the sugar and spice and massage the ingredients a little to try to ensure even distribution of the cinnamon, etc.
Put the bag into the fridge for about an hour.
When ready to cook, preheat the grill to high.
Place the pineapple under the grill and allow to caramelise, turning once or twice to ensure even browning.
When the pineapple is hot and the coating has caramelised (and your kitchen smells good!) they are ready to serve.
You could cut these up into chunks and eat them with a toothpick couldn't you? Or you could dollop a scoop of vanilla ice cream (or even better coconut ice cream!!!!) next to it and transport yourself to pudding heaven!