Roasted Pineapple with Chilli and Ginger

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Ingredients

150g sugar
1 ripe pineapple
1 vanilla pod
1 red chilli, seeded and finely chopped
1 star anise
2cm piece of ginger finely chopped
1 ripe banana mashed
1Tbsp rum (optional)

Method

1. Heat the oven to 200C.
2. Make a light caramel using sugar and water.  Seize the caramel with 50ml of water and add the vanilla pod seeds, chilli, star anise and ginger and leave to infuse.
3. Meanwhile cut and peel the pineapple into edible chunks. Put into a baking tray.
4. Add the mashed banana and rum to the syrup and pour over the pineapple – and bake for about 30 minutes.
5. Mint and low fat yoghurt or fromage frais to serve.

Chef's Tip

To serve – flavoured (vanilla or ginger are good) low fat creme fraiche
Lemon grass can also be used in the syrup, as well as orange / lemon peel.

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