Yearning for a beach vacation? Satisfy a bit of that travel itch with tropical flavours like pineapple and coconut featured in this dessert.
- Prep time 20 minutes
- Total time 35 minutes
- Portion size 4 servings
Ingredients
Method
In bowl, combine sugar and 1 tsp cinnamon. Set aside. In large skillet, melt 2 tbsp butter over medium heat. Cook brioche slices, turning once, until golden, about 4 minutes. Place on rack and sprinkle with reserved cinnamon-sugar mixture.
In same skillet, melt remaining butter over medium heat. Stir in brown sugar, 2 tbsp water, star anise and remaining cinnamon until brown sugar is dissolved, 2 minutes. Add pineapple and cook, stirring occasionally, until golden and caramelized on all sides, about 8 minutes. Remove skillet from heat and discard star anise.
Place one brioche slice on each plate. Spoon caramelized pineapple and ice cream over brioche. Drizzle with any juices left in skillet; sprinkle with coconut.
Nutritional facts PER SERVING: about
- Iron 1 mg
- Fibre 4 g
- Sodium 95 mg
- Sugars 42 g
- Calories 460
- Total fat 27 g
- Cholesterol 60 mg
- Saturated fat 17 g
- Total carbohydrate 51 g
