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Braised pineapple with ginger and vanilla

Matthew Fort from Market Kitchen
Matthew Fort serves thick slices of pineapple in a sauce sticky with the warmth of ginger and the sweetness of vanilla

Braised pineapple with ginger and vanilla

Method

1. Peel the pineapple and cut widthways into 6 fat slices. Cut about 5 slits into each piece of pineapple and stick a ginger matchstick in each.

2. In a large frying pan, melt a knob of butter, then add the remaining ginger and the vanilla pod. Lay the slices of pineapple flat in the pan.

3. Pour the ginger wine over the pineapple, set over a low heat and cook until the pineapple slices are soft and the wine has reduced.

4. Serve hot or warm with the cooking juices poured over them and some vanilla ice cream.

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Serves: 2

Prep: 10 min
Cook: 15 min

Ingredients
1 ripe pineapple
50g Ginger, peeled and cut into matchsticks
knob Butter
1 vanilla pod, sliced down the middle
115ml ginger wine
vanilla ice cream, to serve