Grilled Pineapple with Watercress Caramel and Coconut Cream
Recipe by Suze Morrison, Gourmet Glow | Photography by Lara Jane Thorpe
Ingredients:
1 Whole Pineapple, skin removed
200g Caster Sugar
140g Unsalted Butter
120ml Single Cream
1 Strip Lime Zest, removed with a peeler
10g Watercress
2 Cans Coconut Milk, chilled in fridge overnight
1 Vanilla pod, seeds scraped
2 tbsp Icing Sugar
Method:
Preheat the oven to 180C. Line a small baking tin with non-stick paper. Using a paring knife, remove the eyes on the pineapple, following the helix pattern that they make, this will leave you with a pretty spiral that will cling to the caramel.
To begin making the caramel, heat the cream until just boiling in a small pan and set aside.
Then make a direct caramel by taking a small frying pan and heating over a medium heat. Cover the base with a thin film of the sugar and, without stirring, keep sprinkling over the sugar as patches dissolve. If you feel like it is going too fast, remove the pan from the heat and swirl to distribute any lumps.
Once all the sugar has dissolved, turn up the heat and bubble until it reaches a rich amber colour. Remove from the heat.
Add 50g butter along with the lime peel, cream and watercress. It will splatter but that’s fine. Whisk to combine – if it seizes at all, return to the heat and allow to dissolve.
Allow the mixture to cool to around 60C then remove the lime peel. Blend in a blender with the remaining butter until very smooth.
Pour half the caramel over the pineapple and roast, basting every 10 minutes for 30-40 minutes or until caramelised and tender throughout.
Have a chilled bowl ready for this bit! Open the cans of coconut cream and carefully remove the set layer from the top of each can. Whip for 30 seconds in the chilled bowl before adding the icing sugar and vanilla seeds. Whip for 1 minute.
To serve, cut the pineapple into slices and serve with the coconut cream and some extra caramel on the top.
