Stirfried pineapple

Eating pineapple is not the same experience in Australia,as it is in Asia. Asian pineapple seems to be much sweeter, and not as hard as the Australian varieties. This is a good recipe for Australian pineapple as the added sugar gives the pineapple a caramelized flavour, and the butter adds a nice creaminess. You could double the quantities for the sauce and use this to drizzle it over the ice cream if used.

Ingredients

1 pineapple with the skin removed and the eyes cut out.

50 g butter.

1 teaspoon desiccated coconut.

4 tablespoons grated palm sugar.

4 tablespoons fresh lime juice.

Ice cream to serve if desired.

Method

Slice the pineapple in half lengthwise and remove the woody core.cut the pineapple flesh into 2 cm wedges. Dry fry the desiccated coconut in a small fry pan until browned, remove from the heat and set aside. Heat the butter in a large wok, taking care not to burn the butter. When it has just melted at the pineapple wedges and cook either a medium heat for around two minutes on each side or until they have turned gold in colour.Add the palm sugar and the lime juice to the wok with the pineapple and continue to cook until the sugar has dissolved into a syrup. Divide the pineapple into four servings with ice cream if used,and pour over any excess sauce and sprinkle with the desiccated coconut.

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