Sugared Pineapple with Vanilla Crème Fraîche

Serves: 4

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Total Time: 35

Prep Time: 10

Cook Time: 25

• 1  ripe medium pineapple
• Juice of 1 lime
• 100 ml (3½fl oz) fruit juice such as orange and mango
• 3 tablespoon(s) runny honey
• 200 ml tub crème fraîche
• 1  vanilla pod
• 1 tablespoon(s) golden caster sugar

Method

1. Use a sharp knife to slice off the top and base of the pineapple. Cut off the skin and remove the eyes. Cut pineapple into quarters lengthways, slice the core off each and discard, then slice each piece in half lengthways to make eight long wedges.
2. Put the pineapple into a wide, shallow pan in a single layer and pour over the lime juice, fruit juice and honey. Cover and bring to the boil, then lower the heat and simmer for 15min or until tender - the pineapple should still hold its shape.
3. Lift out the pineapple with a slotted spoon and put into a serving dish. Return the pan to the heat and bring to the boil. Bubble for 5-10min until the liquid is syrupy and reduced by half. Pour over the pineapple and cool.
4. Put the crème fraîche into a bowl. Use a small knife to slit the vanilla pod down the middle and scrape out the seeds (reserve the pod). Beat the seeds into the crème fraîche, along with the sugar and 2-3tbsp of the pineapple poaching syrup.
5. Slice the vanilla pod into eight thin shreds. Serve the pineapple wedges with a dollop of vanilla crème fraîche and a drizzle of the syrup. Decorate with the vanilla pod strips and serve.
6. GET AHEAD Prepare the pineapple and crème fraîche the day before. Put each into a sealable container and chill. Take out of the fridge 30min before serving.

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