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Briony's Pineapple Three Ways
Zesty Pineapple salsa
INGREDIENTS:
- 300g fresh pineapple
- 1 bell pepper
- 4 salad tomatoes
- 1 red onion
- 10g fresh basil
- 1 lime
- 1 orange
- Salt and pepper
METHOD:
- Dice the pineapple, pepper, tomatoes and onion.
- Chop the basil finely. Zest the lime and orange.
- Place it all in a bowl and mix well.
- Add salt and pepper to taste then squeeze over the juice of the lime. Mix again and serve.
Sticky grilled pineapple
INGREDIENTS:
- 1 fresh pineapple
- 1 orange
- 100g soft brown sugar
- 2 tsp cinnamon
METHOD:
- Peel the pineapple and slice into sticks. Place in a bowl and squeeze over the juice of the orange. Mix together so the juice coats all the pineapple.
- In a bowl, mix together the sugar and cinnamon. Place in a sandwich bag then tip in the pineapple sticks. Close the bag and shake to cover the pineapple.
- Place under the grill or on the barbeque until the sugar has melted.
Upside Down Pineapple and Ginger Cake
INGREDIENTS:
- 50g unsalted butter, melted
- 50g dark soft brown sugar
- 10g stem ginger, finely diced
- 8 pineapple rings
- 8 raspberries
- For the sponge
- 200g unsalted butter, room temperature
- 200g golden caster sugar
- 4 medium eggs
- 200g self raising flour
- 1 tsp ground ginger
- 1 tsp baking powder
- 1 tsp vanilla extract
METHOD:
- Oven on to 160C fan/180C.
- Mix together the melted butter, brown sugar and stem ginger. Use a pastry brush to brush the butter mixture over the base and sides of a 10 inch loose bottomed cake tin. Place the pineapple rings on the base of the tin and put a raspberry in the centre of each one.
- Beat the butter and sugar together until creamy. Add 2 of the eggs and beat again. Add half the flour and baking powder then beat. Repeat with the remaining 2 eggs and flour. Add the ground ginger and vanilla extract then mix through the batter.
- Pour the cake batter over the pineapple rings and smooth with a spatula. Bake for 35-40 minutes until a skewer comes out clean. Leave to cool in the tin for 10 minutes then tip onto a cooling rack. Serve with warm custard or ice cream.
