Roasted Pineapple with Vanilla & Lime

📝 Ingredients

• 1 very ripe pineapple (about 1.4 kg each, i.e. 750 g of flesh)
• 4 tbsp honey (3 for the syrup, 1 for the skyr)
• 2 limes (zest of one only, juice of both)
• 1 tsp vanilla extract
• 15 g unsalted butter
• 400 g plain 0% skyr
• 30 g desiccated coconut (20 g for the skyr, 10 g for the top)
• 4 sprigs of fresh mint

🍴 Utensils

• Ovenproof dish
• Large knife
• Small saucepan
• Fine grater
• Frying pan
• Bowl

📖 Steps

1. Preheat the oven to 200 °C (190 °C fan). Cut off the top and base of the pineapple, stand it upright and remove the skin from top to bottom with a large knife. Remove any remaining small brown ‘eyes’ with the tip of the knife.
2. Cut the pineapple into quarters lengthways, remove the hard core from each quarter, then cut each quarter in half lengthways to get 8 long pieces. Arrange them side by side in the baking dish.
3. Finely grate the zest of one lime, only the green part as the white pith is bitter, and set it aside for the skyr. Then squeeze the juice of the 2 limes.
4. Make the syrup: melt the butter with 3 tbsp honey in a small saucepan over a low heat, then, off the heat, add the lime juice and vanilla. Spoon this syrup over the pineapple pieces.
5. Roast for 35 to 40 minutes. Every 10 minutes, take out the dish and baste the pineapple with the juices from the bottom so it caramelises without drying out. It's ready when golden at the edges, tender when pierced with the tip of a knife, and the juices have turned syrupy.
6. While it roasts, dry-toast 10 g coconut in a frying pan over a medium heat for 2 to 3 minutes, stirring constantly, until golden. Tip it straight onto a plate: left in the hot pan, it burns within seconds.
7. In a bowl, mix the skyr with 1 tbsp honey, the lime zest and 20 g desiccated coconut until smooth and creamy. Keep in the fridge until serving.
8. Leave the pineapple to cool for 5 minutes. Serve 2 pieces per person drizzled with the caramelised juices from the dish, with a generous spoonful of coconut skyr, the toasted coconut and a few shredded mint leaves.