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Recipe from JML's Bubbles & Brunch event.
Servings 4
Calories 391 kcal
Prep Time15 mins
Cook Time6 mins
Total Time21 mins

Ingredients
 

  • 100 ml cold water
  • 150 g caster sugar
  • 1 vanilla pod, (split with seeds removed)
  • 1 small red chilli
  • 55 g butter
  • 1 fresh pineapple, sliced
  • 200 g Greek yoghurt

Instructions
 

  • Place the water and sugar in the small Grill Circle® along with the vanilla pod, and chilli, cut into very small pieces and bring to the boil.
  • Once the syrup has come to the boil take off immediately and leave to infuse and cool.
  • Place the larger Copper Stone Pans® on the stove and melt the butter. Just as the butter stops foaming and is about to turn brown, pop in the well-drained pineapple slices and brown them on both sides, this should take a few minutes.
  • Once they are slightly brown add the chilli syrup and bring to a boil, the butter will slightly thicken the syrup, then serve straight away. It‚Äôs rather nice to serve this dish with some thick-set Greek yoghurt to offset the sweetness of the whole pudding.
  • Serve the dessert warm.
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Nutrition Facts
Fresh Pineapple with Chilli and Vanilla Syrup
Amount per Serving
Calories
391
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
1
g
Cholesterol
 
32
mg
11
%
Sodium
 
121
mg
5
%
Potassium
 
357
mg
10
%
Carbohydrates
 
70
g
23
%
Fiber
 
3
g
13
%
Sugar
 
62
g
69
%
Protein
 
7
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword pineapple
Course Dessert, Fruit, JML
Cuisine Summer
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