½ pineapple, trimmed and skin removed
2 red apples
1 cup brown sugar
vanilla ice-cream, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cut pineapple and apples into wedges.
Sprinkle brown sugar over a tray lined with baking paper. Working in batches, place a few pieces of fruit in the sugar, making sure you coat both sides well.
Heat a non-stick frying pan over medium-high heat. Pan-grill fruit for two minutes on each side or until dark and golden.
Remove and repeat with remaining fruit.
Serve with vanilla ice-cream.