Whole Beer-Roasted Pineapple
Check out this impressive whole roasted pineapple, using our limited-edition Toast Ale x Oddbox mango IPA beer made with surplus fresh bread and mangoes. The punchy mango beer caramel goes perfectly with the roasted pineapple.
Substitute:
- No golden syrup? Use light brown sugar or maple syrup instead.
- Wondering which ice cream to use? Coconut, vanilla and salted caramel ice creams/vegan ice creams are good options.
Prep time: 10 minutes
Cook time: 60 minutes
Total time: 70 minutes
Servings: 4
Ingredients:
1 Pineapple
2 Toast Mango beers
70 g Golden syrup
Ice cream / Vegan Ice cream
Recipe:
- Heat the oven to 180C/160 fan/gas mark 4. Use a knife to peel the pineapple, and pop the peels in the compost.
- Pour the Toast mango beers into a roasting dish, then add the golden syrup. Stir them to combine.
- Add the whole pineapple to the roasting dish and baste with the mango beer glaze. Roast for 1 hour, basting with the beer glaze every 15 minutes, until really tender. You should be able to poke a knife easily into the pineapple.
- Remove the baking dish from the oven, let it cool a little and transfer the pineapple to a board. If the syrup's a bit watery, pour the cooking juices into a saucepan pan and bring to the boil, cooking until it thickens up.
- Carve the pineapple into 4 slices, drizzle with the mango beer caramel, and serve with ice cream. Enjoy!
