Caramel Roasted Pineapple with Coconut Semifreddo
60g unsalted butter
60g sugar
¼ cup brandy
½ cup cream
½ tsp ground cinnamon
1 tsp vanilla extract
1 pineapple, cut into wedges lengthways
1 cup coconut flakes, to serve
Semifreddo
2 tbs corn flour
400ml coconut milk
½ cup sugar
1 tbs coconut rum
400ml cream, whipped
For the semifreddo, whisk corn flour and a little coconut milk together in a small bowl until smooth. Pour into a saucepan along with the remaining coconut milk and sugar. Whisk over medium heat for about 5 minutes until sugar dissolves and mixture thickens. Remove from heat and whisk through rum. Allow to cool for 15 minutes, stirring occasionally, then fold through cream. Grease and line a 10cm x 22cm loaf tin with plastic wrap. Pour mixture into loaf tin and cover top with plastic wrap. Freeze for 6 hours, or overnight.
Preheat oven to 200°C Fan.
Place butter in a small saucepan over medium heat. Cook for 4-5 minutes until nut brown. Add sugar, brandy, cream, cinnamon and vanilla and whisk to combine. Remove from heat.
Line a large baking tray with baking paper and arrange pineapple over top. Brush with caramel and roast for 15 minutes, turn over and brush again and roast for a further 15 minutes until golden and caramelised.
To serve, turn out semifreddo onto a board and slice. Divide onto plates and serve with a wedge of roasted pineapple. Drizzle with extra caramel and sprinkle with coconut flakes.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
