Caramelised pineapple and macadamia toffee sundae
⅓ cup(s), (75g)
¼ cup(s), (35g), toasted
800 g, peeled
reduced fat vanilla ice cream
- Combine the sugar and ¼ cup (60ml) water in a small saucepan over low heat. Cook, stirring, for 2 minutes or until the sugar has dissolved. Increase the heat to high and bring to the boil. Boil, without stirring, for 5-6 minutes or until a golden toffee colour.
- Meanwhile, line a baking tray with baking paper. Place the macadamia on the prepared tray, close together in a single layer. Pour the toffee over the macadamia. Set aside for 15 minutes to cool or until the toffee is hard.
- Cut the pineapple into quarters lengthways. Remove the core. Heat a chargrill or non-stick frying pan on high. Cook the pineapple for 2-3 minutes each side or until browned.
- Break half the cooled toffee into 4 large pieces. Coarsely chop the remaining toffee to make praline. Divide the pineapple among 4 serving dishes and add a scoop of ice-cream. Sprinkle with praline. Top with large pieces of toffee. Serve immediately.