Pan-seared Pineapple with Star Anise and Pecan Crumble
- Servings : 4 to 6
- Dish type : Desserts
- Preparation : 15 minutes
- Total : 30 minutes
Ingredients
For the pan-seared pineapple
- 1 fresh pineapple
- 30 ml unsalted butter
- 150 ml maple syrup
- 6 star anise pods
- Zest and juice of 1 lemon
For the crumble
- 125 ml toasted pecans, finely ground in a food processor
- 125 ml flour
- 60 ml brown sugar
- 60 ml cold butter, cut into small cubes
- 1 pinch of salt
For serving
- Greek yogurt, crème fraîche, or light whipped cream
Preparation
- The Crumble
- Preheat the oven to 180°C (350°F).
- Mix the pecans, flour, brown sugar, and salt in a food processor.
- Add the cold butter and pulse until the mixture reaches a crumbly texture.
- Spread the mixture onto a baking sheet lined with parchment paper.
- Bake for about 15 minutes, or until the crumble is golden brown.
- Using a knife or a pizza cutter, cut the crumble into wedges of the desired size to garnish the portions when serving. Allow to cool completely.
The Pineapple
- Peel the pineapple and remove the core.
- Cut it into wedges or thick slices.
- Melt the butter in a large skillet.
- Add the maple syrup and star anise pods.
- Place the pineapple slices in the skillet and cook for about 3 minutes per side, until beautifully caramelized.
- Remove from heat and stir in the lemon zest and juice.
Assembly
- Remove the star anise and divide the warm pineapple among plates or bowls.
- Top with the pecan crumble.
- Add a generous dollop of cream or yogurt.
