Name: Griddled pineapple with toasted honey & ginger cream
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 large pineapple peeled and cut into wedges; 50g demerara sugar; large handful of mint (around 50 leaves), roughly chopped, plus extra leaves to garnish; 3 tbsp honey; 20g ginger finely grated; 125g double cream

Ingredients

4 serv.

1 large pineapple peeled and cut into wedges
50g demerara sugar
large handful of mint (around 50 leaves), roughly chopped, plus extra leaves to garnish
3 tbsp honey
20g ginger finely grated
125g double cream

Instructions

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1 Heat a griddle pan on a medium heat and add the pineapple wedges, turning regularly, until juicy with char lines, around 5-6 mins on each side. Or do this on the barbecue.
2 While the pineapple cooks, put the sugar and chopped mint in a bowl and lightly bash using the end of a rolling pin until combined. Tip onto a plate.
3 Pour the honey into a small saucepan and put on a medium heat. Allow to melt gently, then stir in the ginger. Stirring all the while, cook for another 2-3 mins until darkened slightly, then pour into a large heatproof bowl and allow to cool for a few minutes.
4 Pour the cream onto the cooled honey and whip to soft peaks. Keep chilled until you’re ready to serve.
5 Once the pineapple is cooked, use tongs to dunk it straight into the sugar and mint. Transfer to serving plates or a platter and top with the cream. Garnish with the extra mint leaves.