Caramelised Pineapple With Black Lava Salt & Aleppo Pepper Recipe
by Victoria Glass
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15 minutes prep time
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5 minutes cook time
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Easy
The charred flavours of black lava sea salt work perfectly with sweet, tropical pineapple. We’ve caramelised slices of pineapple and garnished them with salt and pepper - not your standard seasonings but black lava sea salt and red aleppo pepper.
Cut the slices into segments for an elegant canapé or serve whole as an accompaniment to grilled prawns, roast pork or gammon.
Ingredients Serves: 2
- 2 x slices of fresh pineapple (each 1 inch thick)
- 1 tbsp caster sugar
- Knob of butter
- Sprinkle of black lava sea salt
- Sprinkle of aleppo pepper
- 20 x white tear-drop canapé spoons (for canapés)
- Turquoise large round dish (for a side dish)
Method
- Remove the core of the pineapple and cut into segments.
- Sprinkle both sides of the pineapple with the sugar.
- Heat a non-stick pan with the butter.
- When the butter starts to turn golden add the pineapple, frying each side for 2 minutes until lightly golden and caramelised.
- Sprinkle with a few grains of black lava sea salt and a tiny pinch of aleppo pepper. If serving as a canape, cut each pineapple ring into pieces and transfer to tear-drop canapé spoons. Then add your seasonings.
About the author
Victoria Glass is a London based writer and recipe developer. She has written six cookbooks, including Too Good To Waste and has contributed to various print and online media including The Sunday Times, Great British Chefs, Delicious. Magazine, Women’s Health and The Evening Standard. She has been featured regularly on regional BBC Radio as a food and drink expert and was Food Writer in Residence at the Roald Dahl Museum and Story Centre. Victoria once cooked her way through the alphabet in a year for a project called Alphabet Soup, so she certainly knows her artichokes from her elbow.
