Roast Pineapple, Mint And Lime Posset, Lime Crumble
John and Lisa have a green theme in their weekend kitchen today. Last up is John's roast pineapple with lime posset and crumble. A taste of the tropics and is just what you want to be eating now the sun is coming out!
Roast Pineapple, Mint And Lime Posset, Lime Crumble
Serves 4
Ingredients
1 Whole Pineapple Peeled, Trimmed, Cut Into 4 Wedges, Core Removed
150g Caster Sugar
50g Butter
60ml Rum
8 Gingernut Biscuits
1 Lime, Zested
Mint Leaves To Serve
Posset
600ml Double Cream
200g Caster Sugar
3 Limes, Zested And Juice Of One
Method
1. For The Possets Warm The Cream And The Sugar Over A Medium Heat To Dissolve The Sugar, Just Bring It To The Boil And Once It Starts Steaming, Remove From The Heat, Add The Lime Zest And The Juice. Once Thickened, Pour Into Little Pots Or Glasses, Allow To Cool And Then Chill For 2-3 Hours Or Overnight.
2. Preheat The Oven To 220ºc Or 200ºc Fan.
3. In A Frying Pan Place The Sugar With The Butter. Place The Pan Over A High Heat And Let The Sugar Start To Brown. Drop In The Pineapple And Roll It Around A Little And Place In The Oven For 10-15 Minutes.
4. Remove From The Oven And Place The Pan Back On The Hob, Turn The Pineapple And Pour Over The Rum, Cook For A Further 5-10 Minutes.
5. Meanwhile Smash Up The Biscuits, Add To A Bowl Then Stir Most Of The Lime Zest.
6. To Serve, Place A Little Crumb On Top Of The Posset, Then Sprinkle A Little On The Plate. Place A Pineapple Wedge On The Top, Pour Some Of The Caramel From The Pineapple Pan On Top Of The Posset And Sprinkle Over A Little More Of Your Crumb. Finally Add A Little Extra Lime Wedge And A Little Mint Leaf.