Roast Pineapple

This is one of the tastiest ways to deal with a big, ripe pineapple. The roasting really intensifies the flavour, and a little goes a long way.

Top and tail the pineapple and peel the skin off. Then with  a sharp knife, carve the seeds out and you will create the iconic spiral shape.

(Mathematicians will gleefully explain this to you)

Place the fruit upright in a baking tray and spoon on to it two tablespoons of brown sugar - light moscovado is great, a tbsp honey, a slug of rum if you have it, or a glass of sherry. I have mentioned that amazing Al-Rabih pomegranate syrup which is perfect for this as an alternative to the honey.

Stick in an oven at 150c for two hours basting frequently.

The dish is done when its glazed as above.

Serve warm thinly sliced - the flavour's very intense, with  with ice cream, creme fraise or if you prefer, sunk in bowl of custard.