Serves 2

This recipe is a great way to finish a romantic dinner. It is warming and aromatic and has the added kick of cinnamon and chili.

Serve it with a little vanilla ice cream.

Ingredients

4 slices of fresh pineapple, cut ½ inch thick
1 vanilla pod
1 small piece cinnamon bark or cinnamon stick
150 mls burnt chili honey (see below)
50 grams macadamia nuts

Burnt Chili Honey
150 mls wildflower honey
1 red chili, minced finely
3 tbsp cold water

Instructions

Preheat the oven to 180C.

To make the burnt chili honey, warm the honey and minced chili in a saucepan over medium heat for 4-6 minutes or until dark coloured. Remove from the heat and stir in the water to thin it slightly.

Slice the vanilla pod lengthwise and with the tip of a sharp knife, scrape the vanilla seeds into the honey. Stir to combine and add the cinnamon bark.

Place the pineapple slices in a roasting dish and drizzle the honey over. Place in the oven and roast for 15-20 minutes or until the pineapple is soft and lightly golden around the edges.

Meanwhile toast the macadamia nuts in a dry frying pan over medium-low heat, shaking the pan occasionally. Toast until the nuts are lightly golden and fragrant, approximately 4-5 minutes. Crush lightly in a mortar and pestle.

To serve, place the pineapple in a shallow bowl with a scoop of vanilla ice cream. Pour any juices left over in the roasting tin over the ice cream and scatter the macadamia nuts over top.