.This is so easy to make and a perfect way to end a meal. A great palette cleanser. I took my inspiration for this recipe from a Matt Preston one. The lemongrass in this recipe elevates a plain pineapple to another level. It's so good. served it with a dollop of crème fraiche but I was thinking after I demolished it, that it would have been delicious with some lemon sorbet.
1 lemongrass stalk, finely minced
150ml spiced rum
50ml maple syrup
Juices from the chopped pineapple
Bunch of mint leaves. Roughly chop some and leave the rest for garnishing.
Crème fraiche for serving
I left the skin on the pineapple as I felt it makes for a nicer presentation. Cut the pineapple into twelve chunky slices. Set aside.
Heat a large-sized frying pan on medium heat. Start by adding the lemongrass. Allow the fragrance to draw out, for roughly a couple of minutes.
Add the pineapple slices to the pan and fry to light brown on each side.
Add in the maple syrup, pineapple juices, and spiced rum, and allow the liquid to reduce to a syrupy consistency.
Baste the pineapple slices in the syrup.
Add in the chopped mint and stir through.
Serve with the crème fraiche or sorbet and garnish with the remaining mint.