Name: Brandysnap baskets with caramelised pineapple
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 25 gram butter; 1/2 large ripe pineapple, cut into 2cm pieces; 2 tablespoon brown sugar; 4 15g ready-made brandysnap baskets; 4 scoops vanilla ice-cream; 2 tablespoon shredded coconut, toasted

Brandysnap baskets with caramelised pineapple

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Serves 4

Prep

15M

Cook

Total

20M

Ingredients

25 gram butter

1/2 large ripe pineapple, cut into 2cm pieces

2 tablespoon brown sugar

4 15g ready-made brandysnap baskets

4 scoops vanilla ice-cream

2 tablespoon shredded coconut, toasted

Method

1.Melt butter in a small frying pan over moderately high heat until foaming. Cook and stir pineapple for 8 minutes or until lightly browned.

2.Sprinkle sugar over pineapple; cook and stir tor 3-4 minutes or until pineapple caramelises and sauce thickens slightly. Let cool for 5 minutes.

3.To serve, place brandysnap baskets onto plates. Fill with pineapple and ice-cream. Sprinkle with coconut and serve at once.

Use a very ripe pineapple because the juicier the pineapple, the more sauce there will be.
Note

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