Keep summer desserts simple with these tequila-infused pineapples served with your favourite flavour ice-cream.
Ingredients
- 40g butter
- 1 (about 1.2kg with skin on, top removed) ripe pineapple, peeled, halved lengthways, thickly sliced crossways
- 2 tablespoons brown sugar
- 80ml (1/3 cup) silver tequila
- 60ml (1/4 cup) fresh lime juice
- Macadamia ice-cream or vanilla ice-cream, to serve
Method
- Step 1Melt half the butter in a frying pan over medium-high heat until foaming. Add half the pineapple and cook for 1 minute each side or until golden. Add half the sugar and cook, turning occasionally, for 2 minutes or until pineapple caramelises. Transfer to a plate and cover with foil. Repeat with remaining butter, pineapple and sugar.
- Step 2Reheat pan over medium heat. Add the tequila and lime juice and bring to the boil. Simmer, stirring occasionally, for 1 minute or until the mixture thickens slightly. Add the pineapple and coat in the syrup. Remove from heat.
- Step 3Place the pineapple in serving bowls and drizzle with the syrup. Serve immediately with ice-cream.
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
954 kj
Energy
8g
Fat Total
5g
Saturated Fat
2g
Fibre
1g
Protein
23mg
Cholesterol
66.26mg
Sodium
25g
Carbs (sugar)
25g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: John Paul Urizar
- Publication: Australian Good Taste
0