Nadiya Hussain’s Stewed Pineapple
Warm pineapple, stewed with cardamom, cinnamon and fennel seeds until sweet and syrupy, is the perfect simple dessert. Serve with a scoop of cold ice cream.
From the book
Nadiya’s Simple Spices
Simple, flavour-packed recipes for the whole family.
Demystifying the notion that cooking with spices is complicated.
From easy breakfasts and lunches, to side dishes and classic bakes.
Introduction
This is a classic sweet dessert that we always make. It’s perfect for after a meal and these stewed, almost candied, pineapples get better and better every time they get warmed up.
Ingredients
| 750g | frozen pineapple chunks |
| 250g | caster sugar |
| 2 | bay leaves |
| 3 | cardamom pods, crushed |
| 1 | cinnamon stick |
| 2 tsp | fennel seeds |
| 150g | ghee |
| To serve: | |
|---|---|
| ice cream |
Method
Put the frozen pineapple chunks in a medium non-stick pan with the caster sugar, bay leaves, cardamom pods, cinnamon and fennel seeds. Pop onto a high heat.
Let the pineapple boil in its juices for 20 minutes. Lots of liquid will be released from the pineapple. Reduce the heat and then simmer for another 20 minutes.
Add the ghee and cook gently till the pineapple has become clear and an amber colour.
Serve the stewed pineapple hot with a dollop of cold ice cream.
+ You can make this dish entirely vegan by using coconut oil instead of ghee.
