Pineapple Fingers with Vanilla-infused Caramel

Fingers d’Ananas au Caramel Vanillé

Preparation time : 15 mins


Cooking time : 4-6 mins


Difficulty :


Ingredients

  • 2 small fresh Victoria pineapples or, if you can’t get hold of them, 1 large Ivory Coast pineapple
  • 70g Président slightly-salted butter
  • 1 tbsp brown sugar
  • 3 tbsp liquid caramel
  • 2 vanilla pods

Preparation

Step 1

Prepare the pineapple: slice off the top. Cut the skin off using a sharp knife, then remove the “eyes” by cutting it in a spiral pattern. Cut into large sticks around 8 x 2cm. Skewer them with cocktail sticks.

Step 2

Heat up a non-stick pan on a high heat with 40g Président slightly-salted butter. When it starts to foam, gently lay the skewers in the butter and sprinkle with sugar. Reduce the heat and brown for 2-3 minutes on each side. Cover with foil and set aside.

Step 3

Open up the vanilla pods by cutting them lengthways and remove the seeds. Put them into a small pan with the rest of the Président slightly-salted butter.

Step 4

Melt on a low heat. Add the caramel, stirring vigorously to combine. Serve the pineapple fingers drizzled with the vanilla-flavoured sauce.