Roasted pineapple soup

Name: Roasted pineapple soup
Yield: 4 servings
Cuisine: Boil
Ingredients: 2.00 pineapple; 250.00 ml castor sugar; 850.00 ml water; 2.00 lemongrass satlk, chopped; 1.00 lime zest only; 2.00 vanilla pod, split

4 servings

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By Food24 November 03 2009

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Ingredients (6)

2.00	pineapple
250.00 ml	castor sugar
850.00 ml	water
2.00	lemongrass — satlk, chopped
1.00	lime — zest only
2.00	vanilla — pod, split

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Method:

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.