- 4 T caster sugar
- 2 T butter
- 1 ripe pineapple, quartered lengthways
- Bay leaves, to garnish
- Edible gold dust, to garnish
- For the white chocolate ganache:
- 2 x 80 g white chocolate slabs
- 1 cup cream
Heat the sugar and butter in a pan over a medium heat. Once the sugar begins to melt, swirl the pan, then add the pineapple.
Allow the pineapple to caramelise for 2 minutes, then turn and cook the other side. Once both sides are cooked, remove from the pan and allow to cool slightly.
To make the white chocolate ganache, melt the chocolate and cream in a bowl over a saucepan of just simmering water. Remove from the heat and stir until smooth.
Serve with the caramelised pineapple and garnish with the gold-dusted bay leaves.