Salt and Sticky Maple PineapplePrint This
- 1 pineapple
- 75g butter
- 4tbsp maple syrup
- sea salt, pinch
- coconut sorbet or ice cream, to serve
- Cut off the skin and slice the pineapple into wedges. Remove the hard central core. Melt 75g butter in a large frying pan and, over gentle heat, cook the pineapple for around 5 minutes until lightly browned. Add 4tbsp maple syrup and a good pinch of sea salt. Take out the pineapple. Let the sauce bubble for a few minutes until nice and sticky. Serve with coconut sorbet or ice cream.