INGREDIENTS
Serves 4
Prep 20min
Cook 20min
1 pineapple, peeled and diced
4 dried vanilla pods
2tbsp clarified butter
For the vanilla sauce:
200ml stock syrup
1 vanilla bean
4tbsp roasting juices from pineapple
25g unsalted butter
250ml vanilla ice cream
METHOD
Pre-heat the oven to 195-200C. Heat pan and add the clarified butter. When hot add the pineapple and colour on all sides. Place in the oven and cook for 8-10min, constantly basting until glazed. Remove and keep hot. For the vanilla sauce, take some of the roasting juice and reduce it in a pan over heat. Add the stock syrup (100g of sugar dissolved in 100ml of water) and boil together. When amalgamated, reduce heat. When merely warm, whisk in the butter, remove from the heat and keep warm. Lay pineapple on a plate and spoon on the vanilla sauce and ice cream.