Chinese · Dessert
Baked Caramelised Pineapple Dishes
A Chinese-inspired take on the baked fruit crumble, built around sweet-sharp pineapple spiced with star anise and ginger, finished under a buttery flour crumb and toasted coconut.
$1
15 minsPrep
24 minsCook
44 minsTotal
EasyLevel
Nutrition per serving
224Calories
2gProtein
9.3gFat
35.5gCarbs
22.9gSugar
2.2gFiber
64mgSodium
19mgChol
6.1gSat Fat
165mgPotassium
32mgCalcium
1.4mgIron
0mcgVitamin B12
44.5mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Moscato d'Asti
local
Chrysanthemum Tea
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 190°C (375°F) and set 2 individual baking dishes (180ml each) on a baking sheet.
2
Toss the pineapple chunks with half the brown sugar (14g), the lemon juice and ground ginger, then divide between the two dishes, tucking a piece of star anise into each.
3
In a small bowl, rub the melted butter into the flour and remaining brown sugar with your fingertips until it forms a loose, clumpy crumb.
4
Scatter the crumb topping evenly over the pineapple in each dish.
5
Bake for 22-25 minutes until the topping is golden and the pineapple is bubbling at the edges.
6
Remove the star anise, scatter the toasted coconut over each dish, and leave to cool for 5 minutes before serving warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 180g180g Pineapple, cut into 1.5cm chunks
- 28g28g Brown Sugar, divided, tossed with fruit and for topping
- 18g18g Butter, melted
- 22g22g All Purpose Flour
- 1g1g Ginger Ground
- 1g1g Star Anise, whole, for infusing
- 6g6g Lemon Juice
- 10g10g Coconut Flesh, toasted, for garnish, 1
