Name: Whole roasted pineapple in spiced caramel
Total time: 1 h 15 min
Yield: Serves 4
Ingredients: 200g soft light brown sugar; 4 tbsp pomegranate molasses; 2 tbsp balsamic vinegar; 1 tsp sea salt; 2 tsp dried chilli flakes; 1 very ripe pineapple peeled

Baked Pineapple Recipe with Caramel Sauce

200g soft light brown sugar
4 tbsp pomegranate molasses
2 tbsp balsamic vinegar
1 tsp sea salt
2 tsp dried chilli flakes
1 very ripe pineapple
peeled

Method

step 1
Heat the oven to 180C/fan 160C/gas 4. Put the brown sugar into a medium frying pan over a low heat with 1 tbsp of water. As it melts, turn up the heat and keep shaking and swirling the pan until it forms a caramel the colour of a rusty penny. Add the pomegranate molasses and balsamic vinegar, and whisk well. Bubble for 2 minutes, then add the salt and chilli flakes. Put the whole pineapple in a roasting dish and pour over the caramel, ensuring it’s completely coated. Roast for 45-50 minutes, basting with the caramel a couple of times, until really tender to the point of a knife.
step 2
Remove from the oven and transfer the pineapple to a plate, covering it with foil to keep warm. Pour the cooking juices into a pan and bring to the boil. Reduce until syrupy.
step 3
Carve the pineapple into 6-8 slices, depending on its size, and drizzle with the spicy caramel.