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Griddled pineapple with passion fruit
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6 ripe passion fruit, halved
2 tbsp dark rum
4 tbsp light brown soft sugar
1 tbsp chopped mint
1 red chilli, deseeded and finely chopped (optional)
1 large ripe pineapple, topped, tailed and peeled
1. Rub the pulp of 4 passion fruit through a sieve into a small saucepan, to remove the seeds (which can be discarded). Add the rum, 2 tbsp sugar and the pulp of the remaining 2 passion fruit (including the seeds). Set the pan over a medium heat and simmer for 2-3 minutes, stirring often, until syrupy. Set aside to cool, then stir in the mint and the chopped chilli, if using.
2. Cut the pineapple in half lengthways, then slice each in half again to make 4 long wedges. Remove the cores with a knife and cut each wedge into 3 lengthways, making 12 thin wedges in total. Scatter the remaining 2 tbsp sugar on a plate and roll the wedges in it, to coat sparsely.
3. Place a griddle pan over a high heat until smoking hot. Working in 2 or 3 batches, griddle the wedges for 1-2 minutes on each side, turning with tongs until they are caramelised all over. Transfer to a plate and repeat with the remaining fruit. Serve with the passion fruit dressing spooned over, and some vanilla ice cream, if liked.
This recipe first appeared in Waitrose & Partners Food, January 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in December 2018.