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roasted pineapple recipe

Roasted pineapple

As the pineapple cooks it will intensify the flavour of the caramel

Preparation60 Mins
Cooking Time120 Mins

Most fruits are too fragile for grilling, but a grilled pineapple is a thing of beauty! The natural juices will come out from the fruit as it cooks and intensifies the flavour of the caramel, creating a delicious fruit coulis. It’s also a spectacular sight as it’s roasted whole – bring it to the table and carve off slices for your guests to create a real wow factor at a dinner party!

Ingredients Required

For roasting the pineapple:

Pineapple, ripe and sweet, peeled and eyes removed. Reserve all the trimmings (not the skin)
Vanilla syrup
Caster sugar
Lime zest
Lemon zest
Orange zest

To Finish:

Mint leaves, roughly chopped

For the caramel sauce:

Caster sugar
Unsalted butter
Trimmings from the pineapple
Rum, dark

For the dried pineapple slices:

8 slices
Pineapple, from the base of the roasted pineapple (see above)
Caster sugar

For the pineapple sorbet:

Pineapple flesh, sweet, large. Peeled, cored and cut into 1cm pieces.
Caster sugar
Lime, juiced

Cooking Method

Chef tips

"You can buy some extremely bad vanilla syrups/essences, so make sure you buy authentic essence of vanilla and not a chemical mix. Every recipe in the world tells you to infuse a whole vanilla pod in milk, cream etc., then to be discarded and occasionally washed off and recycled as vanilla sugar. A good vanilla pod will cost you up to £2.50 each. I have found a much better way to use 100% of the pod. It is simple and keeps for as long as you want to as the sugar content will act as a preservative, store in a sealed jar in the fridge. Roughly chop together 6 large vanilla pods, removing the hard nib at one end and puree together with a warm sugar syrup (100ml water and 100g of caster sugar boiled together)."

"You can prepare the sorbet and pineapple slices a day in advance."


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Le Manoir aux Quat’Saisons: The Story of a Modern Classic

A personal tour of Raymond Blanc's legendary restaurant-hotel through the four seasons, with 120 recipes from his celebrated kitchens.

Set in the rolling Oxfordshire hills, Le Manoir is a bastion of haute cuisine and a beacon of l'art de vivre. It is also the only country house hotel in Britain to have held two Michelin stars for more than three decades.

This book is Raymond's personal tour of Le Manoir through the seasons; the ultimate host, he lovingly reveals the stories behind the incredible rooms and gardens that guests travel the world over to experience. But it is food that is at the heart of Le Manoir, and here you will find the recipes for its most celebrated dishes, which range from those that can be recreated at home - such as Soupe au pistou and Soufflé de rhubarbe - to the sensational creations - including Thème sur la tomate and Cassolette d'abricot - which have earned the restaurant its status as one of the world's legendary gastronomic destinations.

With spectacular photography of the exquisite dishes, inviting rooms and the prized gardens, as well as beautiful and witty illustrations, the fairy tale of Le Manoir has been brought charmingly to life.

Bloomsbury Publishing

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