Caramelised pineapple & rum slices
Bring a taste of the tropics to your table with this wonderfully simple dessert.
1 quantity, halved length ways
3 tablespoon(s), dark rum
3 tablespoon(s), level
Low Fat Spread
Fat free vanilla yogurt
0% fat natural Greek yogurt
2 medium, zest of
Lime Juice, Fresh
- Preheat the oven to 220°C, fan 200°C, gas mark 7. Put the rum, agave syrup and low-fat spread in a small pan and set over a medium heat. Bring to the boil and simmer for 2 minutes.
- Cut each pineapple half into 3 chunky wedges, then cut away the woody core from each wedge. Put each wedge skin-side down on a chopping board and make criss-cross cuts into the flesh, then transfer to a roasting tin. Brush the syrup over the cut sides of the pineapple wedges – you can leave to marinate in the fridge for up to 24 hours, if you have time.
- Roast the pineapple for 15 minutes until golden. Meanwhile fold together the vanilla yogurt, Greek yogurt, lime juice and zest in a small bowl.
- Serve the pineapple warm with the lime yogurt.