Grilled Vanilla Pineapple
This is just the perfect finish to any meal and is shamefully easy to make. Serve with vanilla ice cream, yoghurt or, as Cheong Liew does, with a sticky black rice pudding. Have it ready on a pizza night and just slip it into the oven when you are ready.
Recipe below the fold
Serves 6
1 ripe pineapple
half cup caster sugar
1 vanilla bean or 1 tsp vanilla extract
Trim the top and the bottom from the pineapple. Then cut the pineapple into eight lengthways. Remove the core. Then run your knife between the skin and the flesh to release it. Then cut down towards the skin to give you pineapple chunks that sit on the skin. Arrange them, offset, as shown on a baking sheet. Combine the sugar and the vanilla and sprinkle this over the pineapple. Place the tray in a hot oven-though you could also do this under the grill. When the pineapple is steaming and the tips are brown, it is ready. Serve with thick cream or vanilla ice cream.