Matteo Zamboni’s Rylstone Roasted Pineapple
For 6 people
ROASTED PINEAPPLE, RHUM, RYSLTONE EVOO CRUMBLE
INGREDIENTS for Rylstone evoo crumble
125 grams plain flour
60 grams caster sugar
80 grams Rylstone evoo
2 pinch salt
Combine all the ingredients in a bowl.
Transfer onto a baking tray laid with baking paper and spread the mix around.
Cook in forced fan oven at 180 degrees for about 10 minutes or until the crumble gets lightly brown.
INGREDIENTS (for the pineapple)
2 large topless pineapple
100 grams butter
180 grams brown sugar
200 ml plantation rum
2 lemon juice
3 stick cinnamon
20 leaves fresh mint
In a fairly large pan, melt the butter, then add the brown sugar and the salt.
In the meantime, remove the skin from the pineapples and cut them in half lengthwise.
Once the brown sugar has melted, place the pineapples in the pan and caramelize them for about 5-6 minutes. Add the rum and let it partially evaporate.
Add the cinnamon sticks and ¾ of the mint.
Continue cooking for a further 10-15 minutes or until the pineapples get soft constantly turning them around for even cooking and caramelisation.
Once cooked, cool down the pineapples and cut hem in quarters to remove the core.
Place the pineapples in a serving plate, spread the caramelized sauce around, add the Rylstone evoo crumble. Garnish with mint leaves and a generous drizzle of Rylstone evoo.
Optionally you can also add a scoop of vanilla ice cream.