Salted Caramel Roasted Pineapple
SERVES: 6 - 8
TOTAL TIME: 1 HOURS 30 MINUTES
200 g light brown sugar
80 g salted butter, chopped
120 mL cream
1 tsp sea salt
1 pineapple, peeled (very ripe pineapples are best)
Preheat oven to 180ºC.
Heat sugar in a medium saucepan over medium heat, stirring constantly with a wooden spoon. Take care not to burn the sugar.
When sugar has completely melted, add butter and stir until it is completely melted. When you add the butter the caramel will bubble so be careful not to burn yourself.
Drizzle in cream slowly while stirring continuously. When all the cream is added bring to the boil and allow to boil for 1 minute. Remove from heat and add salt, stirring to combine.
Put the pineapple in a roasting dish and brush over a generous amount of the caramel, ensuring the pineapple is completely coated.
Roast for 10 minutes and then baste with caramel from the roasting pan. Add extra caramel if needed. Repeat this process until the pineapple is very tender when inserted with a knife, approximately 50 to 60 minutes.
Remove from the oven, transfer the pineapple to a serving plate and cover with foil to keep warm.
Reheat the remaining caramel sauce and place in a serving jug.
To serve, carve the pineapple, drizzle with caramel sauce, and serve with vanilla ice-cream.