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. For the caramel, the sugar is mixed with the Chinese five-spice powder and the vanilla extract and melted into a golden brown caramel. Then stir in the butter and let it melt, then deglaze with the cream and bring everything to a boil so that the caramel melts. If you don`t want to wait, you can now thicken the caramel cream with the starch. To do this, dissolve the starch in the milk and stir in, pour everything into the cream and bring to the boil until the mixture thickens, then remove from the stove.
2. The pineapple is cleaned, just cut off the base and leaves, then cut lengthways into eight pieces and leave the peel on. The purpose of the bowl is to make it easier to touch and dip the pineapple.
3. Then remove the stalk and fry everything in a pan with a little oil. Fry each side for about 3 - 4 minutes and then sprinkle with a little sugar.
4. Put everything on a plate and top with a little caramel.