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I discoverPineapple skewer, acacia honey with coconut and pineapple flavours
4 person(s)
Long
Vegetarian
- 1 pineapple (1.5kg)
- 1 spoonful of honey
- 125 g caster sugar
- 3 grains of sweet pepper
- 1 spoonful of amber rum
- 6 slices of fresh ginger
- 3 drops of coconut flavouring
- 2 teaspoons pineapple flavouring
Preparation:
The day before, prepare the syrup:
- Split the two vanilla pods in half lengthwise and cut into two pieces.
- Put the caster sugar in a small saucepan without water and caramelise over a low heat until it takes on a nice dark amber colour.
- Add the vanilla, ginger and chilli to the pan, along with the flavourings.
- Pour in 25 cl of water to stop the cooking process (protect your hands from hot splashes with oven gloves and a lid).
- Let the syrup cool, then add the rum and set aside at room temperature.
- Peel the large pineapple.
- Pierce the pineapple flesh with a skewer to form passages.
- Lay the pineapples in an ovenproof dish, cover with cling film and set aside overnight in the fridge.
- The next day, preheat the oven to 230°C (th 7-8).
- Strain the syrup and pour it over the pineapples, put the dish in the oven and cook for 1 hour.
- During cooking, turn the fruit over regularly and baste. Serve.
Enjoy!