Griddled pineapple with toasted honey & ginger cream recipe | Good Food

Units:

1 large pineapple
peeled and cut into wedges
50g demerara sugar
large handful of mint
(around 50 leaves), roughly chopped, plus extra leaves to garnish
3 tbsp honey
20g ginger
finely grated
125g double cream

Method

step 1
Heat a griddle pan on a medium heat and add the pineapple wedges, turning regularly, until juicy with char lines, around 5-6 mins on each side. Or do this on the barbecue.
step 2
While the pineapple cooks, put the sugar and chopped mint in a bowl and lightly bash using the end of a rolling pin until combined. Tip onto a plate.
step 3
Pour the honey into a small saucepan and put on a medium heat. Allow to melt gently, then stir in the ginger. Stirring all the while, cook for another 2-3 mins until darkened slightly, then pour into a large heatproof bowl and allow to cool for a few minutes.
step 4
Pour the cream onto the cooled honey and whip to soft peaks. Keep chilled until you’re ready to serve.
step 5
Once the pineapple is cooked, use tongs to dunk it straight into the sugar and mint. Transfer to serving plates or a platter and top with the cream. Garnish with the extra mint leaves.