Roast Pineapple With Coconut Rice Pudding

Ingredients

½ kg fresh pineapple (peeled & trimmed) cut into wedges

METHOD:

• Drizzle 3 tablespoons of the pineapple caramel sauce over the pineapple wedges and place onto a baking tray. Bake in oven at 150°C for about 15-20 minutes.
  
  

PINEAPPLE CARAMEL SAUCE:

8oz caster sugar
¼ pt water
¼ pt pineapple juice
½ vanilla pod

METHOD:

• Place water and sugar in saucepan. Bring to the boil and cook until golden brown.
  
  
• 2.Stir in pineapple juice until dissolved. Stir in vanilla seeds. Serve with roasted pineapple.
  
  

COCONUT RICE PUDDING

200ml double cream
90g Arborio rice
50g unsalted butter
70g caster sugar
Grated zest of 1 orange
1 can coconut milk
½ vanilla pod, split

Method:

• To make pudding, put the milk and cream into saucepan. Warm and add the rice, butter, sugar, orange zest, vanilla pod and coconut milk. Bring to the boil stirring. Reduce the heat to the lowest setting and cook for 45 minutes stirring frequently until the rice is tender and the pudding is creamy. Remove the vanilla pod and keep warm.>
  
  

To Serve:
Spoon pineapple on centre of plate. Spoon rice pudding beside pineapple. Drizzle with caramel sauce.