Spice Kitchen by Sanjay Aggarwal

Author:Sanjay Aggarwal
Language: eng
Format: epub
Publisher: Quadrille
Published: 2023-02-23T00:00:00+00:00

Serves 4–6

1 large pineapple, or 1 x 435g (15oz) can of pineapples slices, drained

60g (4 tbsp) butter

4 tbsp dark brown sugar

1–2 tsp Harissa

4 tbsp tequila

Pinch of salt

To prepare a fresh pineapple, twist the crown close to the base and pull it off. Trim the top and base, so your pineapple is stable and flat on both ends. Trim off the skin, removing the spikes from the flesh. Slice into 2-cm (¾-in) thick rounds.

In a wide flat frying pan (skillet), melt the butter until starting to foam. Whisk in the sugar and cook for a couple of minutes. Add the harissa, tequila and pinch of salt and cook until bubbling gently.

Add the pineapple to the pan and cook until caramelized on both sides – about 5 minutes a side.

Serve a slice topped with some of the sauce from the pan and either cream or ice cream.

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