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Pineapple En Papillote With Ice Cream

By chef Franco Luise

Baked pineapple in parchment paper with caramelized green pepper and star anise, served with ice cream. An excellent warm dessert to finish a festive meal.

38 min
Easy

10 min prep · 28 min cook

Pineapple En Papillote With Ice Cream
491 kcal · per serving
Protein 2g Carbs 104g Fat 5g
Ingredients

What you will need

5 items · serves 1
  • Pineapple 0.13 pcs
  • Ice Cream 50 g
  • Sugar 50 g
  • Star anise 25 g
  • Green Pepper 5 g

Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.

Method

Steps to cook

9 steps · 28 min cook

  1. Prepare the ingredients. Prepare all the ingredients and preheat the oven to 180 C - in a moment we will be cooking with them 🍍✨

  2. Peel the pineapple. Cut the pineapple into quarters, cut out the hard core and trim off the peel

  3. Slice the pineapple. Cut the pineapple into slices and place them in the middle of the parchment paper, leaving the edges free; prepare the remaining portions the same way

  4. Prepare the caramel. Put the sugar and the same amount of water into a saucepan, add the green pepper and star anise, and cook over medium heat for about 5-6 minutes, until caramel forms

  5. Brush with caramel. Spread the caramel over the pineapple slices

  6. Wrap in the paper. Seal the parchment paper tightly and wrap it into a parcel

  7. Bake in the oven. Bake in the oven at 180 C for about 22 minutes

  8. Remove from the oven. Remove from the oven

  9. Serve. Open the parcels, divide onto plates, add ice cream in the middle, and serve 🍍🍽️✨

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