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Vodka-Soused Pineapple

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4 large, fresh 2 cm ( in) thick pineapple slices
3 tablespoons vodka
90 g (3 oz/⅓ cup) unsalted butter
60 ml (2 fl oz/ cup) double (thick) cream
1 teaspoon ground cardamom
2 tablespoons icing sugar
12 bottled morello cherries
Icing sugar for dusting


Serves: 4


Peel pineapple and remove central core. Pour vodka into a shallow dish, add pineapple slices, then turn slices over once. Cover dish and leave to marinate for 20 minutes.

Melt butter in a small saucepan. Stir in cream, cardamom and icing sugar.

Dip pineapple slices into melted butter mixture and barbecue on rack over hot coals for 5 minutes on each side until golden brown. Serve on warm plates, with pineapple centres filled with morello cherries. Dust lightly with icing sugar.

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