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
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.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
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments