Grilled pineapple with spiced caramel

Ingredients for 4 servings:

• 90 g sugar
• ¼ tsp five-spice powder
• 1 tbsp vanilla extract
• 2 tsp butter
• 200 ml cream
• 1 tsp cornstarch
• 3 tsp milk
• 1 pineapple
• 1 tsp oil
• n. B. sugar

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

This exotic, fruity dessert is a real insider tip and should definitely be tried.

To make the caramel, mix the sugar with the Chinese five-spice powder and the vanilla extract until golden brown. Stir in the butter and melt, then deglaze with the cream and bring everything to a boil until the caramel melts. If you don’t want to wait, you can thicken the caramel cream with the cornstarch. Dissolve the cornstarch in the milk and stir in, pour everything into the cream, and bring to a boil until the mixture thickens, then remove from the heat. Peel the pineapple by trimming off the bottom and leaves. Cut it lengthwise into eight pieces, leaving the skin on. The skin makes it easier to handle and dip the pineapple. Remove the core and fry everything in a pan with a little oil. Fry each side for about 3-4 minutes, then sprinkle with a little sugar. Transfer everything to a plate and top with some caramel.