How to make Romy Gill's roasted pineapple with brown sugar

If you can't get hold of the fresh fruit, tinned will work just as well

Friday 04 October 2019 14:16 BST
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Eat these while they're still warm and serve with ice-cream
Eat these while they're still warm and serve with ice-cream (Ros Atkinson)

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When I lived in India, we did not have an oven while growing up, so either we either used to eat pineapples with a little sprinkle of black salt and lemon on it, or mum would cut them in circles and marinate those with spices.

I like to cook it this way by marinating it in tamarind. It's so delicious and I love the fruit after its been roasted.

Roasted pineapple, with brown sugar marinated in tamarind

Serves 4

1 pineapple, skinned and cut into circles 
50g brown sugar
2tsp tamarind paste
1tsp salt
1tsp chilli flakes 
1tsp crushed fennel seeds
1tsp crushed cumin seeds

Preheat the oven to 180C/fan 160C/gas mark 4.

Put the brown sugar in a medium frying pan over a low heat. Do not stir, as this may cause the caramel to crystallise.

As it continues to melt, keep shaking and swirling the pan until a medium coloured caramel is formed.

Add the tamarind paste, whisk well. Boil for 2 minutes, then add the chilli flakes, salt fennel and crushed cumin seeds. Marinate the pineapple with the spicy caramel. Roast for 10-15 minutes

Remove from the oven and transfer the pineapple circles from the roasting dish to a plate, covering it with foil to keep warm. Eat warm on its own or serve with ice-cream.

Romy Gill is a chef and food writer. Her debut book 'Zaika' is available to buy now. Follow her @Romygill

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