Roasted Pineapple with Honey and Quick Sweet Potato Jam Caramel
Recipe by Norbert Tarayre
An ultra‑quick summer dessert to prepare on the barbecue: fresh pineapple cut into quarters, grilled until caramelized, drizzled with a stream of honey and a dry caramel lifted with a spoon of sweet‑potato jam (dipomé cream). Perfect for barbecue evenings, this sweet‑savory dessert combines the fruit's freshness with the richness of an exotic caramel.
EasyFrenchServes 4
Printable version with shopping checklist
Source Video
14m
Prep
11m
Cook
10m
Cleanup
35m
Total
Cost Breakdown
Total cost:$5.00
Per serving:$1.25
Critical Success Points
- • Choose a well‑ripe pineapple (the crown comes off easily).
- • Do not let the sugar burn during the dry caramel.
- • Grill the pineapple without charring it; watch the grill marks.
- • Apply the honey while the pineapple is still hot for good adhesion.
Safety Warnings
- • Handle the hot grill with kitchen gloves.
- • The caramel is very hot and can cause severe burns.
- • Use tongs to flip the pineapple to avoid splatters.
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