How to turn your pineapple into a showstopper

• 29 July 2022, 4:55am
• From Spectator Life

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Alexander Larman

What happened to the Rishi Sunak I knew at school?

Makes: Enough for four

Takes: Fifteen minutes

Bakes: 40 minutes

1 pineapple

50g dark brown sugar

25g butter

½ teaspoon chilli flakes

½ teaspoon vanilla paste

1. Preheat the oven to 160°C. Prep the pineapple: cut off the bottom of the fruit so that it can stand upright without wobbling. Remove the skin using a knife; I find this easiest using a bread knife, and carving vertical strips of skin from the pineapple. The eyes, that will be left in the flesh, sit on a spiral. Remove them by making shallow v-shaped trench cuts on the diagonal, rotating the pineapple as you work, lifting the eyes away from the remaining flesh.
2. Melt the butter in a small pan with the sugar, chilli flakes and vanilla paste. If the mixture is still very thick when melted, add a little splash of hot water to loosen.
3. Place the prepared pineapple in a roasting tray. Paint or spoon the sugar-butter mixture onto the pineapple, turning it, to ensure it is all fully coated.
4. Roast for 40 minutes, removing at the half way point to turn and baste with any glaze sitting in the roasting tray.
5. Allow to cool a little before slicing into rounds, and drizzling with any glaze that has dripped from the fruit into the tray.