Caramelised Spiced Pineapple with Sabayon

Spiced caramelised pineapple wedges served with a light, frothy wine-based custard sauce known as sabayon.

Cook Time

15 mins

Produces

2 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

100
g

Caster Sugar

for the pineapple

55
g

Caster Sugar

for the sabayon

Dairy

3
piece

Egg Yolks

free-range

Fruits

0.5
piece

Pineapple

peeled, cored and sliced

0.5
piece

Lime

juice only

Liquids

60
ml

White Wine

for the sabayon

NutsSeeds

1
stalk

Vanilla Pod

split and seeds scraped out

1
piece

Cardamom Pod

crushed

5
ml

Cinnamon

ground

Steps

Heat sugar, vanilla seeds, cardamom, and cinnamon in a frying pan until melted and caramelised.
Stir in the pineapple and lime juice.
Transfer the pineapple and juices to a serving plate.
Whisk egg yolks, wine, and sugar in a bowl over simmering water until thick and frothy.
Drizzle the finished sabayon over the caramelised pineapple.