Roasted Pineapple with Miso & Rum

Roasted pineapple with a secret ingredient – miso! The perfect pud when cooking for friends…you’re short on time, you want to impress but you also don’t want to look like you’ve tried too hard. The salty, sweet combo creates a really unique flavour and you could even roast the pineapple whole for extra wow.

Gluten free

Wheat free

Cheap

Courtesy of A Chickpea in Every Pot (Sadie Albuquerque)

See other recipes by A Chickpea in Every Pot (Sadie Albuquerque)

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Preparation time

10 min

Cook time

30 min

Total time

Meal

vegan-desserts

Servings

Ingredients

1 ripe pineapple, cut into 10 wedges
100g/ 3.5 oz vegan butter
75g/⅜ cup soft brown sugar
1 cinnamon stick
2 star anise
4 cloves
1 tsp miso paste (brown or white)
20ml/1⅓ tbsp dark rum

To serve
Coconut yoghurt or vanilla ice cream, a handful of toasted pistachio nuts, a handful of toasted coconut flakes

Instructions

Preheat the oven to 180°C/350°F/Gas Mark 4.
Peel your pineapple and cut into 10 equal slices – make sure to remove the core! You can slice these in rounds or wedges. And then place into a baking tray. Set aside whilst you making the miso sauce.
In a small saucepan melt the butter and then add the sugar. Add the cinnamon, star anise and cloves and once the sugar has dissolved add in the rum and miso. Stir and dissolve the miso and then pour over the pineapple. Spoon the liquid over the top of each slice so every side has been coated. Place into the oven for around 20 minutes.
Whilst the pineapple cooks, toast your pistachio nuts and coconut flakes in a pan and set aside.
Once the pineapple is cooked (it should be beginning to brown on the outside) remove from the oven and leave to cool slightly for a few minutes. Serve with the yoghurt or ice cream and top with nuts, coconut flakes and an extra drizzle of the sauce.

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