Honey-roasted pineapple recipe

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  • Cuisine: Modern Australian
  • Serves 4

Ingredients

60g walnuts
6 peeled slices fresh pineapple, 1cm thick
1 vanilla bean, split lengthways
1 cup warm honey
4 cardamom pods, bruised
250g (1 cup) mascarpone
1-2 tbsp white rum
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Preparation

Preheat oven to 220C. Toast nuts in an ovenproof dish for 5-6 minutes. Remove and chop coarsely.
Cut pineapple slices in half and place in a single layer in a shallow ovenproof dish. Scrape seeds from vanilla bean into honey and add bean and cardamom pods. Pour honey mixture over pineapple and roast at 200C for about 10 minutes. Turn slices and roast a further 10-15 minutes or until pineapple is soft and cooked.
Stir mascarpone and rum together in a bowl. Serve pineapple with juices poured over and a dollop of mascarpone, sprinkled with walnuts.

If you enjoyed this Honey-roasted pineapple recipe then browse more Modern Australian recipes, dessert recipes, entertaining recipes and our most popular hainanese chicken rice recipe.

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