Name: Caramelised pineapple with vanilla yoghurt
Yield: 4
Ingredients: 220 gm caster sugar; 1 vanilla bean, split and seeds scraped; 600 gm pineapple, cored and cut into long thin wedges; 50 ml lime juice, plus lime wedges to serve; 50 ml golden rum; To serve: thick vanilla yoghurt and mint

Ingredients

220 gm caster sugar

1 vanilla bean, split and seeds scraped

600 gm pineapple, cored and cut into long thin wedges

50 ml lime juice, plus lime wedges to serve

50 ml golden rum

To serve: thick vanilla yoghurt and mint

Method

1.Spread sugar in a large frying pan and cook over high heat until it melts and begins to caramelise (4-5 minutes). Add vanilla bean and seeds and 100ml water (be careful, caramel will spit), stir to combine, then add pineapple and turn occasionally until caramelised (3-4 minutes). Remove pineapple and set aside. Add lime juice and rum to pan and stir to combine.

2.To serve, divide pineapple among bowls, top with a dollop of vanilla yoghurt, drizzle with pan juices and scatter with mint.

Styling by Emma Knowles

Styling by Aimee Jones