Pineapple Fingers with Vanilla-infused Caramel
Preparation time : 15 mins
Cooking time : 4-6 mins
Difficulty :
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Ingredients
- 2 small fresh Victoria pineapples or, if you can’t get hold of them, 1 large Ivory Coast pineapple
- 70g Président slightly-salted butter
- 1 tbsp brown sugar
- 3 tbsp liquid caramel
- 2 vanilla pods
Preparation
Step 1
Prepare the pineapple: slice off the top. Cut the skin off using a sharp knife, then remove the “eyes” by cutting it in a spiral pattern. Cut into large sticks around 8 x 2cm. Skewer them with cocktail sticks.
Step 2
Heat up a non-stick pan on a high heat with 40g Président slightly-salted butter. When it starts to foam, gently lay the skewers in the butter and sprinkle with sugar. Reduce the heat and brown for 2-3 minutes on each side. Cover with foil and set aside.
Step 3
Open up the vanilla pods by cutting them lengthways and remove the seeds. Put them into a small pan with the rest of the Président slightly-salted butter.
Step 4
Melt on a low heat. Add the caramel, stirring vigorously to combine. Serve the pineapple fingers drizzled with the vanilla-flavoured sauce.
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