Summary

Ingredients

• 90 g suar
• 0.25 teaspoon ¼ five-spice powder
• 1 tablespoon vanilla extract
• 2 teaspoons butter
• 200 ml cream
• 1 teaspoon cornstarch
• 3 teaspoons milk
• 1 pineapple
• 1 teaspoon oil
• sugar

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Instructions

1. Combine 90 g sugar, 0.25 teaspoon five-spice powder, and 1 tablespoon vanilla extract in a saucepan. Heat over medium-high heat, stirring occasionally, until the sugar melts and turns golden brown, about 5-7 minutes. Remove from heat and stir in 2 teaspoons butter until fully melted. Carefully pour in 200 ml cream (it may splatter) while stirring constantly. Return the pan to medium heat and bring to a boil, stirring frequently, about 2 minutes until smooth. If you prefer a thicker sauce, dissolve 1 teaspoon cornstarch in 3 teaspoons milk, add to the caramel while boiling, and stir constantly until thickened, about 1-2 minutes. Remove from heat.
2. Trim the base and crown (leaves) from the pineapple. Cut the pineapple lengthwise into 8 wedges, leaving the skin on for easier handling.
3. Remove the central core (woody stalk) from each pineapple wedge. Heat a large skillet over medium-high heat and coat with roughly 1 teaspoon oil. Fry the pineapple wedges for 3-4 minutes on each side until golden and caramelized, sprinkling with a pinch of sugar.
4. Arrange the pineapple wedges on a plate and top with the caramel sauce.