4 September 2013

Caramelised pineapple dessert

A delicious, and very quick and easy, dessert recipe using fresh pineapple and honey which can be used as a topping for meringue baskets, a basis for tart tatin or in a tasty trifle.

  • 1/2 pineapple, cored and cut into bite-sized pieces
  • 2 -> 3 tablespoons good honey
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon (small pinch) of either five spice powder or ground star anise

  • Fry all the ingredients in a small non-stick frying pan or a well-buttered tart tatin tin for about 5 minutes, until the honey starts to caramelise.
  • Then either:
  • Before the mixture cools, pile equal amounts onto four small meringue baskets. Leave to cool completely before topping with whipped cream or crème fraiche.
  • or
  • If making a tart tatin spread the pineapple mixture evenly across the base of the tin, cover with pastry and cook as usual.
  • or
  • For a trifle, leave the caramelised fruit to cool slightly before piling on top of rum-soaked sponge then top with cinnamon custard and whipped fresh cream or crème fraiche. Drizzle with a teaspoon of warmed honey and sprinkle with a few roasted chopped almonds or hazelnuts.

I said it was easy!



  1. Delicious but took rather more than 5 mins to caramelize the honey - more like 25 mins, probably because the pineapple was quite juicy.


    1. I think it depends on two things - the ripeness of the pineapple and the type of honey. I made it this time using some ling mix, which is quite thick and caramelises quite quickly.

      Glad you enjoyed it. If you're brave enough, you could try a pinch of chilli instead of the star anis or 5-spice powder.