Roasted pineapple soup

Ingredients 6
Servings 4


  • 2
    medium pineapples
  • 250
    castor sugar
  • 850
  • 2
    lemon grass stalks, chopped
  • 1
    lime, grated rind
  • 2
    vanilla pods, slit


Preheat oven to 180 ºC. Prick whole, unpeeled pineapples and roast for 1 hour, (this enhances flavour). Combine sugar and 100 ml (2/5 cup) water in a saucepan. Melt over low heat until sugar caramelises (5 to 15 minutes, depending on size of saucepan). Peel and chop pineapples. Mix with remaining water and pour into the sugar mixture. Add lemon grass, lime rind and vanilla pods. Bring to boil. Remove from stove and leave to cool. Remove vanilla beans and lemon grass and serve ice cold with vanilla ice cream and dried pineapple slices.

Read more on: soup  |  roast  |  fruit

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