The magic of brown sugar

When I lived in India, we did not have an oven while growing up, so either we either used to eat pineapples with a little sprinkle of black salt and lemon on it, or mum would cut them in circles and marinate those with spices.

The magic of brown sugar

Romy Gill

When I lived in India, we did not have an oven while growing up, so either we either used to eat pineapples with a little sprinkle of black salt and lemon on it, or mum would cut them in circles and marinate those with spices.

I like to cook it this way by marinating it in tamarind. It’s so delicious and I love the fruit after it has been roasted.

Roasted pineapple, with brown sugar marinated in tamarind

Serves 4 

1 pineapple, skinned and cut into circles 

50g brown sugar

2tsp tamarind paste

1tsp salt

1tsp chilli flakes 

1tsp crushed fennel seeds

1tsp crushed cumin seeds

Method

Preheat the oven to 180C/fan 160C/gas mark 4.

Put the brown sugar in a medium frying pan over a low heat. Do not stir, as this may cause the caramel to crystallise.

As it continues to melt, keep shaking and swirling the pan until a medium coloured caramel is formed.

Add the tamarind paste, whisk well. Boil for 2 minutes, then add the chilli flakes, salt, fennel and crushed cumin seeds. Marinate the pineapple with the spicy caramel. Roast for 10-15 minutes. Remove from the oven and transfer the pineapple circles from the roasting dish to a plate, covering it with foil to keep warm. Eat warm on its own or serve with ice-cream. 

— The Independent

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