The freshness of the pineapple is just perfect in this dish. Serve with reduced fat Greek Yoghurt to make it extra special
- 80g caster sugar
- 200g light puff pastry
- 1 (300g) fresh pineapple
- 1 vanilla pod
- Preheat the oven to 200C, 400F, Gas Mark 6. Using asharp knife cut off the top and bottom of the pineapple. Cut the pineapple into three sections and carefully remove and discard the core. Then cut into thin slices, about 5mm thick.
- Heat the sugar in a non-stick pan gently without stirring until it starts to turn golden. Add the pineapple slices and vanilla, continue cooking until all the sugar has caramelized, then remove from the heat,carefully remove the vanilla pod and discard and place the pineapple in an ovenproof dish.
- Place the pastry on the top and prick with a fork several times. Bake in a preheated oven for 25-30 minutes until golden brown. Remove from the oven and place an upturned plate over the top. Flip over and serve hot or cold.