Ingredients
- 1 pineapple
- 75g butter
- 4tbsp maple syrup
- Cerebos Iodated Sea Salt, pinch
- coconut sorbet or ice cream, to serve
Instructions
1. Cut off the skin and slice the pineapple into wedges. Remove the hard central core.
2. Melt 75g butter in a large frying pan and, over gentle heat, cook the pineapple for around 5 minutes until lightly browned.
3. Add 4tbsp maple syrup and a good pinch of Cerebos Iodated Sea Salt.
4. Take out the pineapple. Let the sauce bubble for a few minutes until nice and sticky.
5. Serve with coconut sorbet or ice cream.
