Sprinkle the icing sugar over the pineapple and let it rest in the fridge for 20 minutes.
Mix all the other ingredients together and make a fairly compact mixture.
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Continue hereSprinkle the icing sugar over the pineapple and let it rest in the fridge for 20 minutes.
Mix all the other ingredients together and make a fairly compact mixture.
Crumble it on the smooth side of the bbq plate and bake it at 160°C for 15 minutes, first level from the bottom.
Separately, prepare the salted caramel. In a saucepan, bring the sugar to a temperature of about 160°C to caramelise, pour in the water and then the cream.
Cook for about 10 minutes on low heat, stirring occasionally.
Bring the bbq plate to temperature , then cook the pineapple at a temperature of 250°C for 2 minutes per side.
Lay the pineapple on a plate, pour in the salted caramel and sprinkle with the crumble.
ENDIVE WITH ORANGE SAUCE, ROBIOLA AND PISTACHIOS
THYME BEEF TENDERLOIN WITH GRILLED VEGETABLES AND PARSLEY GREEN SAUCE
CHRISTMAS HOLIDAY MENU
SMEG South Africa
2985 William Nicol Drive, Bryanston, Johannesburg, South Africa
Phone 0027 (0)11 463 1016 - Email [email protected]