This makes a really delicious hot pudding for the Christmas period - a change from the heaviness of Christmas plum puddings, mince pies and Christmas cake!
1 small pineapple
50g butter (unsalted, if possible)
4 clementines, peeled and whole
50g light brown muscovado sugar
Finely grated zest of 1 orange
Juice of 2 oranges
2 bananas, peeled and cut into 4 pieces
2 tbsp desiccated coconut
Double cream to serve (I add approx 2 tablespoons of Cointreau, and mix thoroughly)
Preheat the oven to 190°C, gas mark 5. Peel the pineapple, then cut into quarters down the length and remove the central core. Cut each piece in half lengthways.
Cut the butter into small pieces and scatter over a 30cm shallow ovenproof dish. Place in the oven for about 3 minutes until the butter has melted. Add the pineapple and whole clementines and stir well to coat in butter. Sprinkle with the sugar and orange zest, pour in the orange juice and stir.
Roast the fruits for 10 minutes, then stir in the bananas and roast for a further 10-15 minutes until the fruits are lightly browned. Meanwhile, place the coconut in a small pan over a medium heat and toast, stirring constantly, until pale golden. Spoon the roasted fruits and their cooking juices onto plates and serve sprinkled with coconut and topped with Cointreau cream.
1 small pineapple
50g butter (unsalted, if possible)
4 clementines, peeled and whole
50g light brown muscovado sugar
Finely grated zest of 1 orange
Juice of 2 oranges
2 bananas, peeled and cut into 4 pieces
2 tbsp desiccated coconut
Double cream to serve (I add approx 2 tablespoons of Cointreau, and mix thoroughly)
Preheat the oven to 190°C, gas mark 5. Peel the pineapple, then cut into quarters down the length and remove the central core. Cut each piece in half lengthways.
Cut the butter into small pieces and scatter over a 30cm shallow ovenproof dish. Place in the oven for about 3 minutes until the butter has melted. Add the pineapple and whole clementines and stir well to coat in butter. Sprinkle with the sugar and orange zest, pour in the orange juice and stir.
Roast the fruits for 10 minutes, then stir in the bananas and roast for a further 10-15 minutes until the fruits are lightly browned. Meanwhile, place the coconut in a small pan over a medium heat and toast, stirring constantly, until pale golden. Spoon the roasted fruits and their cooking juices onto plates and serve sprinkled with coconut and topped with Cointreau cream.
